Grilled Eggplant with Italian Topping
Ingredients
- 1/2 eggplant
- Handful of small tomatoes
- 2 tablespoons hummus
- 2 tablespoons green pesto
- 2 teaspoons parsley
- Oil
- Salt and pepper
Preparation
Wash the tomatoes, chop them into small pieces, and cook in oil with salt and pepper in a pan.
Slice the eggplant and add it to the pan, cooking for a few minutes on each side.
Serve with hummus, pesto, fried tomatoes, and fresh parsley.
