A little toast full of sunshine…
- 1 large slice of bread
- 1 dozen eggplant slices
- Olive oil
- 1 clove of garlic
- Red pepper pesto sauce
- Pine nuts
Preparation 20 mins
Cooking 15 mins
Preheat your oven to 180°C.
Wash the eggplants, cut them into slices.
With a good knife, incise the flesh of the aubergines.
Make 3 parallel rows on one side and 3 on the other perpendicularly.
Place them on a baking sheet covered with parchment paper or in a gratin dish.
Brush the incised sides with olive oil.
Bake them for about 25 minutes in your hot oven.
Meanwhile, put your slice of bread in the toaster, peel your clove of garlic, rub it on your slice of toast.
How to peel garlic?
Brush with sauce, sprinkle with a layer of grated mozzarella.
When the eggplant slices are cooked, place them on the mozzarella, then cover with grated mozzarella.
Sprinkle some pine nuts.
Bake at 200°C for about 15 minutes, the cooking is to be monitored.
Enjoy your lunch !
For this eggplant toast recipe, you can count on 20 minutes of preparation. To learn more about the foods in this toast recipe, head over to our food guide here.