Description
Want to offer a wonderful appetizer of eggplant with pesto sauce. Cooked very quickly, turned, sharp, juicy, delicious.
Ingredients
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Eggplant
1 шт
-
Salt
1 щепот.
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Vegetable oil
1 ст. л.
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Vinegar
1 ч. л.
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Parmesan
20 г
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Salt
-
Peppers red hot chilli
-
Olive oil
3 ст. л.
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Nuts
20 г
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Garlic
2 зуб.
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Basil
2 веточ.
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Nuts
10 шт
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Basil
1 веточ.
Cooking
Eggplant, slice crosswise into slices of width 1 see Put on a baking tray, covered with baking paper, grease with vegetable oil. The aubergine lubricate with a mixture of vegetable oil and vinegar. Put under hot grill in oven 220S to the top level for 5-7 minutes. They should lightly brown.
Then they flip again, brush with oil and bake another 5 minutes. Hot little prisolit.
To prepare pesto in blender, combine Parmesan cheese (I rubbed on a small grater), nuts, garlic, Basil, olive oil. All punching until smooth. Add salt, pepper. If the sauce turned out too thick, you can dilute it slightly with warm water. But I didn't.
Ready eggplant spread on a dish, spread with pesto, sprinkle with pine nuts and garnish with fresh Basil.
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