- Cooking time
- 1 large round eggplant
- 1 large mozzarella
- 100 grams of basil pesto (or ready-made)
- 20 cherry tomatoes
- 1 shallot or half an onion
- 1 tablespoon of sugar
- Salt and pepper
In a pan heated with a drizzle of oil, add the shallot and fry it for a couple of minutes, then add the chopped cherry tomatoes, sugar, salt and pepper and let it go on medium-high heat for 10-15 minutes.
If you see that it dries too much, add spoons of water. Alternatively you can season the tomatoes, put them in a pan and bake them at 200 degrees for at least 30 minutes. They must caramelize!
In the meantime, cut the eggplant into slices and grill them (a non-stick pan is also good if you don’t have a plate).
Also cut the mozzarella into thin slices and put it to drain.
Now, the dish can be served hot or cold, depending on your preference. If you like it hot, start composing as soon as the ingredients are ready, otherwise wait a few minutes for it to cool.
Arrange the slice of eggplant first, spread the pesto on it, add the mozzarella and cherry tomatoes and cover with another slice of eggplant. Repeat the operation for as many layers as you want! In the video below, you can see the whole process with a slightly different recipe. Which recipe do you prefer and why?