domenica 11 gennaio 2015

Aubergines with Ricotta, Dry Tomatoes and Pesto

Are you looking for a quick starter, but good and nice to see? I think this is a perfect solution! Grilled aubergines with a cream made by ricotta and dry tomatoes in oil on pesto sauce.

Aubergines 1
Ricotta 150 gr
Dry Tomatoes in Oil 3
Water (to taste)
Extra Virgin Olive Oil

  • Wash the aubergine and cut it. The slices have to be a bit thick in order not to dry during the cooking.
  • Put the olive oil in the pan and grill the aubergines.
  • When they are cooking, mix the ricotta, the dry tomatoes, a very little bit of olive oil and some water.
  • Now fill the aubergines (you can even make rolls if you cut the aubergine vertically).
  • Place a bit of pesto on a plate and then put on the aubergines.



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