Preparation
- To make the pesto, first fry the pine nuts and garlic cloves in a pan until golden brown and then place these ingredients in a blender with the remaining ingredients and puree.
- In the meantime, preheat the oven to 180 °C fan oven.
- Brush both sides of the thinly sliced aubergine slices with a little pesto and bake on a baking tray for approx. 15 minutes.
- During this time, quarter the cherry tomatoes and cut the mozzarella ball into small pieces and season with salt and pepper.
- Finally, arrange the aubergine slices on a plate, top with the tomato and mozzarella mixture and decorate with a dollop of pesto.
Ingredients
- Aubergine
For the basil pesto:
- 150 g parmesan
- 3 cloves of garlic
- 100g basil leaves, fresh
- 50 g pine nuts
- 100 g olive oil
- 1 tsp sea salt
For the topping:
- 1 ball of GOLDSTEIG mozzarella
- 150 g cherry tomatoes
- Salt and pepper
Recipe download
