1 maxi mozzarella (or 2 balls)
1/2 egg plant
2 tablespoons pesto
roasted pine nuts
Cress or fresh basil for garnish
Slice the egg plant. Brush both sides of the slices with a little olive oil. Toast them in the grill pan until nicely browned and keep warm. Slice the tomatoes and mozzarella. Make towers and start with a tomato then the aubergine, pesto and mozzarella and repeat.
The warm eggplant melts the mozzarella slightly, but if you want to let it melt more, you can put the towers in the oven at 200 degrees for another 2 minutes. Garnish the turrets with fresh herbs and toasted pine nuts and some extra olive oil.
Source: Leukerecepten by leukerecepten-nl.
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