Drive away with green broad beans and ricotta
21 recipes
Book eggplant flavored with basil pesto and walnuts
ingredients
servings
2
Aubergine
1 unit
Ox heart tomatoes
1 unit
Basil
500 grams
Dried walnuts
1 cup
Extra virgin olive oil
1 spoon
Black pepper
to taste
Pink salt
to taste
Breadcrumbs
1 spoon
Dried pine nuts
20 grams
second courses from Italy
Book eggplant flavored with basil pesto and walnuts
Book eggplant flavored with basil pesto and walnuts
ready in
30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Eggplant pastry and stuffed with sliced tomatoes, fresh basil pesto and walnuts, pine nuts and dusted with bread crumbs! And everything is vegan!
preparation
step 1
Wash your eggplant and incidetela to create a kind of book with thick sheets of half a cm.
step 2
Put the eggplant in a pot with two inches of water and let it simmer for about ten minutes.
step 3
In mixer blend the walnuts with basil, oil, salt and pepper.
step 4
Take your now soft eggplant, and between each sheet included a slice of tomato, a teaspoon of pesto and a few pine nuts.
step 5
Sprinkle everything with pepper, fresh basil and breadcrumbs and bake at 200 ° in grill mode for a 15in minutes, until completely browned breadcrumbs.
step 6
Remove from the oven and serve hot!
