Grilled Eggplant with Goat Cheese Polenta and Basil Pesto

Grilled baby eggplant served over goat cheese polenta and topped with homemade basil pesto and tomatoes. An easy dinner that celebrates late summer produce!

For the Pesto:
1 cup firmly packed basil leaves
2 garlic cloves, peeled
2 tablespoons pine nuts, toasted
1/2 tsp. salt
About 1/4 cup extra-virgin olive oil

For the Polenta:
4 cups water
1 cup polenta
2 ounces goat cheese
1 tsp. salt
About 1/2 cup milk

For the Eggplant:
4 baby eggplant (about 3-5 inches in length)
1 tsp. salt
About 2 tablespoons extra-virgin olive oil

For Serving:
Plum or cherry tomatoes, halved

View the full recipe at Floating Kitchen →