recipe for 2

  • 1 eggplant medium size
  • 200 g sheep cheese
  • 2-3 tbs pine nuts
  • olive oil
  • salt
  • a handful fresh peppermint & parsley leaves if you prefer to mix


how to do

  • preheat the oven to 180 degree Celsius
  • cut the eggplant in 1 cm wide slices
  • paint each slice with oil from both sides & salt them
  • arrange them on a grid & roast them
  • meanwhile put the pine nuts into a skillet & roast them
  • put the the peppermint leaves with 2 tbs oil & the pine nuts, have 1 tbs available for the decoration, into a blender & mix them to a pesto
  • divide the cheese & cut the cheese into slices
  • arrange variantly the cheese & eggplant slices  to 4 small towers
  • fix them with a tooth stick
  • arrange 2 towers on a plate & put them into a micro wave to melt the cheese
  • pour the pesto onto the towers & arrange with the remaining pine nuts



smell, taste & go for the show…

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