Ingredients
- 60g of Petit Frais with turmeric
- 400g of eggplants
- 80g of cherry tomatoes
- 40g of baby spinach
- 2 handfuls of basil
- 40g of nuts
- 30g of oil
- Salt
- Ground pepper
Preparation:
Preheat oven to 190 degrees.
Wash the eggplant and cut it into 0.5-1cm slices. Spread them out on a baking sheet.
Bake for about 15 minutes until golden brown.
Meanwhile, prepare the pesto: mix the spinach, basil, olive oil, salt, pepper and walnuts with a hand blender.
Cut the cherry tomatoes into thin slices.
Once the eggplant is cooked, top with homemade pesto and sliced cherry tomatoes and bake for an additional 5 minutes.
Once cooked, sprinkle with small pieces of Petit Frais au Curcuma BIO and fresh basil leaves.
Enjoy! 🍕
