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Eggplant sandwich with pesto sauce
🇧🇷Brazil
•View in original language
(Português)
25 min(s)
1 servings
Mateus Rodrigues
@mateusgsr- Ingredients
- Recipe
- Bread1 unit(s)
- Eggplant1 unit(s)
- Tomato2 unit(s)
- Mozzarella1 unit(s)
- Basil1 unit(s)
- Pinoli10 g
- Olive oil1 to taste
- Start by cutting the eggplant into slices of approximately 3 cm.
- Heat a frying pan with a little olive oil or oil and place the eggplant slices one by one.
- After a few minutes turn the slices, when both sides are golden, remove and place on a paper towel to absorb excess fat.
- Don't forget to salt the eggplant well after it's fried.
- For the pesto sauce: Buy the sauce ready made or check my profile for the full recipe.
- Cut the tomato into slices. I recommend removing the seeds so the tomato doesn't wet the bread too much. Now just apply!
- Cut the sandwich in half, first add the eggplant slices, the tomato, the mozzarella and lastly the pesto sauce.
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