Pistachio Pesto Pasta Salad with Grilled Eggplant, Tomatoes & Mozzarel

Ingredients

• 1 medium eggplant
• 1 Tbsp olive oil
• 1 tsp sea salt
• 1 pound gluten-free pasta
• 1 pint cherry tomatoes, halved
• 1-8-ounce package mozzarella pearls, or fresh mozzarella cut into chunks
• 3 cups basil leaves
• 1/2 cup unsalted pistachios
• 2 cloves garlic
• Juice of one lemon
• 1/2 cup olive oil
• 1/3 cup Parmesan cheese
• Himalayan sea salt, to taste