Eggplant, Mortadella, and Mozzarella Skewers by Foodmymuse

Ingredients

• 2 eggplants, thinly sliced
• 18 slices of mortadella
• 8 oz fresh mozzarella, sliced into 12 pieces
• 1/2 fennel bulb, thinly shaved
• 1 tbsp fresh chives, chopped
• 1/4 cup pistachios
• 14 basil leaves
• 3 tbsp fresh chives
• 1/2 small garlic clove
• 1/4 cup parmigiano reggiano, grated
• 1/2 cup olive oil (for pesto)
• 1 large fresno chili, minced
• 1 tbsp dried oregano
• 1 tbsp honey
• 2.5 tbsp red wine vinegar
• 1 lemon, zested and 1/2 juiced
• 2 tsp dijon mustard
• 1/2 cup olive oil (for vinaigrette)
• 1 tsp salt (for priming eggplant)

Instructions

1. Thinly slice the eggplant, arrange on paper towels, sprinkle generously with salt, and let sit for 20 minutes.
2. Combine all pesto ingredients in a food processor and blend until smooth; set aside.
3. Whisk the fresno chile, oregano, honey, lemon zest, lemon juice, vinegar, mustard, and a pinch of salt in a bowl, then slowly whisk in the olive oil
4. Pat the eggplant slices extremely dry with paper towels and brush lightly with the oregano-fresno vinaigrette.
5. Assemble 6 skewers by folding mortadella into triangles, eggplant into half-moons, and threading with mozzarella slices in a repeating pattern.
6. Toss the shaved fennel in the remaining oregano-fresno vinaigrette
7. Sear the skewers on a hot griddle or pan for 3 minutes per side until deeply golden and the mozzarella is slightly melted.
8. Serve the skewers over a bed of pistachio pesto, topped with the dressed fennel and fresh chives.