Eggplant pesto is not a salad dressing, but a very tasty appetizer. We usually put it on bread and make sandwiches. It works brilliantly in the company of an apple. And hearty, and useful, and very unusual! Guests are usually the first to pick canapés and sandwiches with eggplant pesto from the plate.
Ingredients:
bread
old man
eggplant
cilantro
apple
olive oil
Preparation:
The pesto itself is prepared like this. I cut eggplants into “shuttles” and cook them in a double boiler until soft. If you are too lazy to “start” the steamer, you can bake it in a microwave oven or oven, sprinkling it with water – until soft. I remove the pulp from the prepared eggplant halves, mash with a fork, salt, add a little olive oil and finely chopped cilantro.
And assembling a sandwich. I put eggplant pesto on bread, add a few thin slices of apple and a piece of bacon. And I have breakfast like a queen))