Eggplants with pesto
Eggplants with pesto
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| Eggplants with pesto |
Number of people
-
4
+
2 eggplants
2 tomatoes
2 scoops of mozzarella
8 slices of cooked ham (coppa)
1 sachet of parmesan powder
1 bunch of fresh basil (or prepared pesto)
Pine nuts
Olive oil
Pepper
Salt
Preparation
TOTAL TIME: 1H15
Preparation: 30 min
Cooking time: 45 min
Step 1
Cut the aubergines in half lengthwise. Place them in a dish with edges, and streak them with a fork. Pour a little olive oil into the grooves, and add tomato slices along the length of the aubergines.
Step 2
Place in the oven at a low temperature (150°C). The aubergines must come out relatively melting.
Step 3
Meanwhile, prepare the pesto: mix the basil bouquet, a little olive oil, parmesan cheese and pine nuts.
Step 4
When the aubergines are melting, add slices of mozzarella on top of the tomatoes, two slices of ham per aubergine, and spread the pesto over the whole.
Step 5
Cook until the mozzarella has melted. Remove the aubergines and serve hot.
I add my grain of salt
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