Delicious low-carb vegetarian sandwiches in pesto.
It is necessary
- 3 eggplants
- 250 g mozzarella
- 3 tomatoes
- For the pesto sauce:
- 70 g arugula
- 20 g pine nuts
- 20 g parmesan
- 2 cloves of garlic
- Vegetable broth
- Olive oil
- Salt and pepper
Instructions
Step 1
Wash eggplants, cut off the tails and cut along strips about 5-6 mm thick. Sprinkle with salt and place on a paper towel to remove excess moisture for about 10 minutes. Then grill until golden brown. Cut the mozzarella into thin small slices. My tomatoes and cut into slices.
Step 2
Cooking the sauce. Fry pine nuts and cool them. Put arugula, pine nuts, garlic and parmesan cheese in a blender. We bring to a homogeneous state. Add some vegetable broth and olive oil and spices and mix well.
Step 3
Put eggplant slices on a plate, then mozzarella, pour with pesto sauce and put tomato slices on top.
