Ingredients
- 4 eggplants
- 200 g of tomatoes of different colors
- 2 mozzarella di bufala
- some fresh basil leaves
- olive oil
- salt
For the pesto sauce
- 1 bunch of fresh basil leaves
- 2 spoonfuls of walnuts or pine nuts
- 40 g of chopped or grated Parmesan cheese
- 1 or 2 cloves of garlic
- 150 ml of olive oil
- salt and pepper
Always fresh pesto
To stop your pesto from blackening, scald the basil leaves for an instant in boiling water. Drain and rinse in cold water. This is the way to keep the sauce in perfect condition for longer.IN THE KITCHEN
- Wash the eggplants, cut in half and make cuts in the pulp.
- For the pesto: Place the basil leaves in a food mixer. Add oil, peeled garlic, the nuts, the cheese and a pinch of salt and blend until you obtain a fine pesto sauce.
- Wash the tomatoes and chop them. Slice the mozzarella.
ON THE BARBECUE
- Place the FLAT TOP GRILL on the barbecue grill and preheat the barbecue to 4500ºF. Place the eggplants on the FLAT TOP GRILL, sprinkle with oil, season and cook for about 25 minutes.
- Place the slices of mozzarella on the eggplants and let it melt for a short time. Add the tomato and cover with presto sauce. Decorate with a few basil leaves.
