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Aubergine and tomato pesto millefeuille

20 min


20 persons




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BORGES - Milhojas de berenjena y tomate al pesto


  • 1 large aubergine
  • 2 ripe tomatoes
  • Salt
  • 30 g fresh basil
  • Extra-virgin olive oil
  • 30 g pine nuts
  • 1 clove of garlic

Step by step

  1. Step 1

    Wash and chop up the tomatoes and cut the aubergines into 1 cm thick slices. Arrange them on an oven tray, add salt and drizzle with a little extra-virgin olive oil. Bake at 200 ºC for about 10 minutes.

    Meanwhile, toast the pine nuts in a frying pan and then give them a whiz in the blender with the peeled, chopped garlic, basil, extra-virgin olive oil and salt. Blend and add more salt and olive oil if necessary.

    Once the tomatoes and aubergines are done, arrange them in alternating layers. Top off with the pesto.

    If you like cheese, you can add some slices of fresh mozzarella between the aubergines and tomato, together with some parmesan shavings! Delicious!

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