Pulled Eggplantbr Bookmark Recipe: br Thanks for watching and don't forget to subscribe for a first-hand look at all our best recipes and cooking hacks! You can find this recipe and the full instructions on our website or below ↓↓.br br ***********************************************************************br br With summer temperatures now reaching their peak, the invitations to garden parties just keep on piling up. Between enjoying the sunshine with a hot dog and cold beer by the pool, we're often left wondering one thing: what am I supposed to bring for the host? Well, it's usually best to provide something for everyone to enjoy, so we've come up with the perfect garden party gift that'll have guests coming back for more!br br You'll need:br br - 1 eggplantbr - 1 handful of fresh basilbr - 23 cup vegetable oilbr - 1 tbsp grated parmesanbr - 1 garlic clove, chopped upbr - salt & pepperbr - 34 cup mini mozzarella ballsbr - 23 cup cherry tomatoesbr - 23 cup shredded mozzarellabr br Here's how:br br 1. Cut a criss-cross pattern into the eggplant, but be sure not to cut right through. Place the eggplant into a casserole dish.br br 2. To make the pesto, add basil, vegetable oil, garlic, salt, and pepper into a bowl and purée everything. Spoon the pesto into the gaps between the eggplant cubes.br br 3. Cut the cherry tomatoes and the mini mozzarella balls into thin slices, place them on top of each other, and insert them into the gaps.br br 4. To finish, sprinkle the grated mozzarella over the eggplant and bake it at 360°F for 40 minutes.