Friday, 18 June 2010

Aubergine paninis with pesto (2 colours)


Ingredients
Aubergine - 1 medium sized, sliced into 1 cm thick slices
Paninis - two, halved
Tomatoes - two, sliced
Olive oil - 3 tbsp
Green pesto - 2 tbsp
Mozzarella - 4 slices

Methods
1) Heat the olive oil in a large frying pan. Fry the aubergine slices until golden brown, in batches if necessary.
2) Meanwhile, warm the grill and toast both sides of the paninis until lightly browned.
3) Top each of the panini halves with aubergine slices and spread with the pesto. Add the tomato slices on top, followed by the mozzarella and some more pesto.
4) Cook under a medium/hot grill for 5 minutes. Serves 2.

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