Eggplants are very versatile vegetables,

the combination with tomato, basil and mozzarella
are absolute winner, and so here’s a quick  and simple meal

a puff of eggplant
accompanied by an innovative pistachio sauce.
Lovers of eggplants … ready in the kitchen!

Recommended wine:
Mjere Alezio Rosato 2011,
a full-bodied wine of Salento,
rich and full,
Dry soft and warm.

And now …LIGHT THE FIRES!

INGREDIENTS:

-2 Eggplants round

-Passata Tomato taste

-1 Mozzarella

-Oil Ages

1 bunch basil

-1 Handful of pistachios

-1 Tablespoon yogurt greek

PUT ON THE APRON, WASH YOUR HANDS, BEGIN!

Cut the eggplants into slices
and put them in water and salt for
at least 15 minutes,
pat dry and grill them.
Prepare a tomato sauce,
with garlic, olive oil and basil.
For the pistachio sauce, put in blender,
basil, pistachio nuts, olive oil and a tablespoon of greek yogurt.
Once the eggplants are grilled,
put them in a pastry rings forming a
yarrow and alternating a slice of eggplant, tomato, pistachio sauce, and so on.
Past in a convection oven at 180 degrees for 15-20 minutes.

Et voila … a millefeuille for the summer!