INGREDIENTS PER 4 PEOPLE
eggplants, 21,16 oz
pesto, 0,70 oz
cherry tomatoes, 10,60oz
valerian salad, 3,53 oz
salt, a pinch
extra virgin olive oil, 0,35 oz
Cut the eggplants into one centimeter slices.
Turn the grill De’Longhi on at medium heat and grease the grill.
Grill the eggplants three minutes on each side.
Smear their surface with a little of pesto.
Garnish with diced cherry tomatoes and salad.
Add some salt, drizzle with oil and serve.
Thanks to Le Padelle Fan Francasso