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Grilled Eggplant & Zucchini with Hazelnut Pesto & Ricotta (Vegetarian, Gluten, Grain Free & Low Carb) On A plate topped with hazelnut pesto, ricotta, greek yogurt and roughly chopped hazelnuts. Placed on a white round plate. Shown from front close up
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Grilled Aubergine & Zucchini with Hazelnut Pesto & Ricotta (Gluten Free)

This is a fresh, delicous and flavorful dish that is perfect to serve either as a main course or as a side dish.
Course Main Course, Main Dish, Side Dish
Cuisine All around
Keyword Easy, Gluten-Free, Healthy, Quick
Prep Time 20 minutes
Total Time 20 minutes
Servings 2 plates

Ingredients

  • 1 Aubergine sliced lengthwise into 3-5 mm thick slices
  • 1 Zucchini sliced lengthwise into 2-3 mm thick slices
  • 100 g Ricotta
  • 3/4 dl Hazelnut & Parsley Pesto
  • 6-8 tbsp Greek yogurt
  • Hazelnuts, to top roughly chopped

Instructions

  • Prepare the pesto according to this Hazelnut & Parsley Pesto (Gluten, Grain Free & Low Carb) recipe.
  • Preheat a grill pan over medium heat with some olive oil.
  • Slice the aubergine and zucchini into think stripes lengthwise.
  • Start by frying the aubergines since they take longer time. Fry for 2-3 minutes on each side.
  • Next heighten the heat on the grill pan and fry the zucchini for 1-2 minutes on each side.
  • Meanwhile combine ricotta with about 1/4 of the parsley and hazelnut pesto.
  • When the zucchini is ready place on two plates.
  • Top with pesto ricotta cheese, pesto, greek yogurt and rouchly chopped hazelnuts.