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Eggplant & Spinach Pesto Rounds

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I seem to enjoy working with eggplant because there is a lot you can do with it. Eggplant can be grilled, put into soup, used as rollups, flats or even as rounds like I did last night. The key to eggplant for me is cooking it the right amount of time. I like the eggplant to be soft but too mushy. When the eggplant is overcooked – in my eyes, it is no bueno. I like to cook the eggplant on the grill, so I can see those nice sear marks from the grates of the grill. Last night, I didn’t fire up the grill, but instead used a grill pan and it still created those nice sear marks! You can also bake the eggplant, which ever way you like will work for this recipe. On a side note, the grain medley I used in this recipe is Nature’s Earthly Choice: Heritage Grain Blend. I picked up this package of ancient grains at the store a few days ago, and it has an awesome medley of grains: red and gold quinoa, amaranth, brown rice and wild rice!


  • 1 medium eggplant, cut into circular rounds
  • 3 plum tomatoes, sliced in rounds
  • 1/2 cup quinoa, amaranth  & rice medley
  • 1 package spinach
  • 2 to 3 Tbsp olive oil
  • 1 clove garlic, minced
  • 1/4 cup parmesan cheese
  • sprinkle of goat cheese


  1. Heat grill pan with 1 Tbsp olive oil on medium heat until oil swirls easily.
  2. Place eggplant in bottom and cook about 3 minutes on each side.
  3. In food processor, blend together spinach, 1 Tbsp oil, garlic and parmesan cheese (add other Tbsp oil if needed).
  4. On stove top, place 1/2 cup grains with 1.5 cup water, bring to low boil fo 15 to 20 minutes.
  5. Top each eggplant with spinach pesto, cooked grain mixture, 1 tomato slice and sprinkle of goat cheese.
  6. ENJOY!


About Lesley

I am a 29 year old Pennsylvanian who enjoys running, good eats, family and friends!

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