#christmas # eggplant Wonderful recipe from Julia @guaka_molly - thank you very much! Real "gastronomic happiness" :). We really liked it, and although there was only one eggplant available, we appreciated it - I will cook more for Christmas, it will be a decoration of the table. The recipe is completely author's with my small digressions.
Ingredients: small eggplant (half lengthwise), pesto sauce (I have homemade), red cherry tomatoes (small cube), yellow cherry tomatoes (small cube) (I didn't have, only red), garlic (finely), red onion (finely) (I have leeks), capers (finely), Salt, black pepper, hot red pepper, Olive oil, White wine vinegar, Green basil (finely)
Cooking method:
The eggplants were cut as in the photo, smeared with a thin layer of pesto sauce and in the oven 200 g C for 40-45 minutes. My eggplant cooked faster, put it on baking with convection. Be guided by your oven.
At this time, prepare the tomato salsa. Finely chop the tomatoes, onions, capers, basil, finely grate the garlic or pass through a press. Add salt, spices, oil, vinegar and stir.
Cool the baked eggplants, grease the pesto again, put the tomato salsa on top.