Eggplants with pesto

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Eggplants with pesto

Eggplants with pesto

Eggplants with pesto
Eggplants with pesto
Number of people

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



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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