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Eggplant salad with pesto

Eggplant salad with pesto


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"Goodies for Christmas"
I made all kinds of combinations with eggplant salad. This time it was my turn to see how the eggplant salad mixed with pesto works.

  • 3 small eggplants
  • 1 glass of Greek yogurt
  • 2 tablespoons pesto
  • 2 cloves garlic
  • 6 tablespoons olive oil
  • fulgi chilli
  • salt

Servings: 4

Preparation time: less than 60 minutes

RECIPE PREPARATION Eggplant salad with pesto:


  1. Prick the eggplant with a fork from place to place and grease with oil.

  2. Fry the eggplant in a large wok with the lid on.

  3. From time to time you turn the eggplant to penetrate on all sides.

  4. Following this procedure, the eggplants will be baked very quickly and their core will remain white and beautiful.

  5. Allow the eggplants to cool after they have been peeled.

  6. Chop the eggplant with a stainless steel knife or a special wooden chopper.

  7. It is not recommended to use the robot because the crushed eggplant seeds can give spiciness or a bitter taste.

  8. Mix the yogurt separately with the pesto, olive oil and crushed garlic.

  9. Then incorporate the chopped eggplant in this mixture.

  10. Serve eggplant salad with pesto, decorated with vegetables.

Good appetite !!!

Tips sites

1

It is not recommended to use the robot because the crushed eggplant seeds can give spiciness or a bitter taste.