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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:
- Prick the eggplant with a fork from place to place and grease with oil.
- Fry the eggplant in a large wok with the lid on.
- From time to time you turn the eggplant to penetrate on all sides.
- Following this procedure, the eggplants will be baked very quickly and their core will remain white and beautiful.
- Allow the eggplants to cool after they have been peeled.
- Chop the eggplant with a stainless steel knife or a special wooden chopper.
- It is not recommended to use the robot because the crushed eggplant seeds can give spiciness or a bitter taste.
- Mix the yogurt separately with the pesto, olive oil and crushed garlic.
- Then incorporate the chopped eggplant in this mixture.
- 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.
