![]() i wouldn’t make these more than a few hours in advance to serve to guests, though, as the tomato and eggplant both release water. don’t worry about where the pesto ends up – just mix it all together at the end.). leftovers can be kept for a day or two in an airtight container in the refrigerator and are delicious when tossed with pasta (pull the stacks apart and gently warm the eggplant and tomato, leaving the mozzarella cold. if you’re using large eggplant and want to serve it as a finger food appetizer, fold the eggplant slices in half like tacos and use toothpicks to secure the open sides. ![]() set on a serving platter and repeat until all of the ingredients are used up. Place the eggplant rounds in a single layer on a rimmed baking sheet, and brush both sides with olive oil.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |