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