astrolab
VIP Member (Resident chef)
A delicious and filling meal for the coming summer! Serve with a side salad or pasta.
Serve 6
Ingredients
6 slices sourdough bread, toasted
50 g pesto sauce
350 g eggplant, sliced
1 small red bell pepper, sliced
110 g red onion, sliced
2 tomatoes, sliced
100 g sliced fresh mushrooms
6 slices mozzarella cheese
4 cloves garlic
dried oregano
dried basil
salt and pepper to taste
Method
Preheat the oven broiler.
Spread one side of each bread slice with equal amounts pesto sauce. Arrange in a single layer on a baking sheet, pesto side up. Layer each slice with eggplant, red bell pepper, red onion, tomatoes, mushrooms, and cheese. Crush garlic on top of cheese, and season with oregano, basil, salt, and pepper.
Broil 5 minutes in the preheated oven, or until cheese is melted and lightly browned.
Serve 6
Ingredients
6 slices sourdough bread, toasted
50 g pesto sauce
350 g eggplant, sliced
1 small red bell pepper, sliced
110 g red onion, sliced
2 tomatoes, sliced
100 g sliced fresh mushrooms
6 slices mozzarella cheese
4 cloves garlic
dried oregano
dried basil
salt and pepper to taste
Method
Preheat the oven broiler.
Spread one side of each bread slice with equal amounts pesto sauce. Arrange in a single layer on a baking sheet, pesto side up. Layer each slice with eggplant, red bell pepper, red onion, tomatoes, mushrooms, and cheese. Crush garlic on top of cheese, and season with oregano, basil, salt, and pepper.
Broil 5 minutes in the preheated oven, or until cheese is melted and lightly browned.
