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Preparation Time:
20 min
Difficulty:
Easy
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Ingredients
FOR 4 PEOPLE:
2 medium-sized eggplants -
80 g D'Amico Pistachio Pesto Sauce-
extra virgin olive oil to taste -
fresh mint to taste -
1 clove of garlic -
200 g ricotta cheese -
lemon zest -
salt and pepper to taste
Instructions
Wash and peel the eggplants and slice them into ½ cm thick slices.
Place them on a baking sheet, season with oil, salt, and pepper, and bake in a preheated oven at 350°F for 12 minutes. Drain the ricotta cheese and place it in a bowl. Add lemon zest, salt, pepper, and a few mint leaves. Mix and transfer the mixture to a piping bag.
Arrange the eggplant slices on a plate and use the piping bag to decorate with dollops of ricotta.
Complete the dish by drizzling with pistachio sauce and sprinkling with mint leaves.
