Aubergine Baked With Pesto And Mozarella Recipe

Ingredients

  • 2 lrg aubergines cut into 10mm slices
  •     salt
  •     extra virgin olive oil
  • 2 x mozarelle diced
  • 55 gm freshly grated parmesan
  •     pepper
  •     tomato sauce:
  • 675 x ripest red tomatoes
  • 2 clv garlic minced
  • 2 Tbsp. extra virgin olive oil
  • 1 sprg thyme
  • 1 x salt pepper sugar
  • 5585 gm basil leaves
  • 2 clv garlic
  • 45 gm pine kernels
  • 55 gm pecorino and/or possibly parmesan
  •     extra virgin olive oil

Description

Sprinkle The Aubergine Slices With Salt. After Half An Hour Wipe Clean And Lay On Oiled Baking Sheets. Brush Lightly With Extra Virgin Olive Oil. Bake In The Oven Set To 190…

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