Caprese sliders with basil pesto

30 Min
pretty easy
4 People
Rating starstarstarstarstar
Sweet brioche burgers filled with grilled eggplant, creamy sunflower pesto and tomato, accompanied by a rocket and pear salad.

Gluten-friendly option: slider buns are replaced with GF rolls.
1. Slice eggplants into 1cm thick rounds. Coat with 2 tbsp oil, salt and pepper. Cook on BBQ or in a frypan over medium-high heat for 3-4 minutes on each side, or until cooked through.

2. Roughly chop basil leaves. Blend with sunflower seeds, 3 tbsp olive oil, 2 tbsp water and 1/2 tbsp white vinegar. Season to taste with salt and pepper.

3. Deseed and slice cucumber. Slice pear. Toss with 3/4 of the rocket (75g). Dress with 1/2 tbsp white vinegar and 1 tbsp olive oil (optional).

4. Halve the buns and toast on the BBQ or in a frypan until golden.

5. Slice capsicum, tomatoes and bocconcini. Place on a plate with remaining rocket. Combine 1 tbsp balsamic vinegar, 1 tbsp olive oil and salt and pepper to taste. Drizzle over filling ingredients.

6. Assemble sliders with an even amount of prepared fillings, cooked eggplant and pesto. Serve with a side of pear and rocket salad.

You can also cook the capsicum on the BBQ if preferred.

Gluten friendly option - slider buns are replaced with GF rolls.
small eggplants 2

basil 1 packet
sunflower seeds 1 packet (50g)

lebanese cucumber 1
pear 1
rocket leaves 1/2 bag (100g)

brioche slider buns 10

red capsicum 1
tomatoes 2

bocconcini 1/2 tub (100g)

From your pantry:
oil (for cooking + olive), salt, pepper, balsamic and white wine vinegar