- 1 large organic Eggplant
- 2 organic Tomatoes
- 3/4 cup Absolute Organic Feta - crumbled
- 3/4 teaspoon Absolute Organic Olive Oil
- 1 jar Absolute Organic Pesto
- Absolute Organic Balsamic Vinegar
- Slice eggplant and tomatoes into 1/2 inch round slices and brush with olive oil.
- Grill eggplant and tomato slices until golden on both sides.
- On a plate, put one slice of eggplant and spread with pesto. Place a tomato slice on top and sprinkle with feta. Repeat until all slices have been used.
- Drizzle with balsamic vinegar.