Main Course

Eggplant with Pesto

Name: Eggplant with Pesto
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 4 portions
Cuisine: Française
Ingredients: 2 eggplants; 2 large tomatoes; 2 balls of mozzarella; 8 slices of cooked ham (coppa); 1 packet of parmesan powder; 1 bunch of fresh basil (or prepared pesto); 1 packet of pine nuts; Olive oil

Taste this recipe for spring eggplants infused with pesto, tomatoes, and mozzarella!

Guillaume | 30/05/2017 161 vues

No reviews yet

30 min

Prep time

45 min

Cook time

Servings

Medium

Difficulty

1h15

Total time

Ingredients

2 eggplants
2 large tomatoes
2 balls of mozzarella
8 slices of cooked ham (coppa)
1 packet of parmesan powder
1 bunch of fresh basil (or prepared pesto)
1 packet of pine nuts
Olive oil

Instructions

1

Cut the eggplants in half, lengthwise.
2

Place them in a baking dish with sides, and prick them all over with a fork.
3

Drizzle some olive oil into the indentations, and add tomato slices along the entire length of the eggplants.
4

Bake in the oven at a low temperature (150°C).
5

The eggplants should come out relatively tender.
6

Meanwhile, prepare the pesto: blend the bunch of basil, some olive oil, grated Parmesan cheese, and pine nuts.
7

When the eggplants are tender, add slices of mozzarella on top of the tomatoes, two slices of ham per eggplant, and spread the pesto over everything.
8

Bake until the mozzarella has melted.
9

Remove the eggplants and serve hot.