Salad red pesto

Name: salad red pesto
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Italian
Ingredients: 1 ciabatta chip off bread; 3 el extra virgin olive oil; 2 aubergines in cubes; 1 tl dried thyme; little pot pesto rosso a 190 g; 1 bag arugula lettuce melange 150 g; 2 bags Mozzarella cheese, a 125 g; 1 Red onion in thin rings

A tasty Italian recipe. The main course contains the following ingredients: ciabatta (bake bread), extra virgin olive oil, aubergines (diced), dried thyme, pesto rosso (a 190 g), rucola lettuce (150 g), mozzarella (cheese, a 125 g) and red onion (in thin rings).

Ingredients

Directions

Preheat the oven to 220 ° C. Cut 12 slices of the ciabatta and thinly coat with 1 tbsp oil. Roast them in the top of the oven for about 8 minutes until golden brown. Turn halfway. Bake the rest of the bread according to the instructions on the package.
Heat 1 tbsp oil and fry the eggplant and thyme for about 8 minutes. Season to taste with salt and pepper.
Stir in 1 tsp of pesto rosso with 1 tbsp water and 1 tbsp oil until a dressing. Season with pepper. Brush the slices of bread with the rest of the pesto.
Cut the mozzarella into pieces and mix with the lettuce, eggplant and onion. Divide the dressing and the bread over it. Serve with the rest of the bread.