- 1 Eggplant
- 6 Tsp of Organic Extra Virgin Olive Oil
- 6 Tsp of Red Pesto Sauce
- 6 Tbsp of Mozzarella Cheese
- Basil, as needed
- 1 cup of cherry tomatoes
- 1 Tbsp of zaatar leaves
- Himalayan Salt,as needed
- Slice The Eggplant into thin pieces then brush each piece with extra virgin olive oil.
- Bake them for 20 minutes on 200°C.
- Add Respectively The Tomato Sauce, Cheese, Tomatoes, basil, zaatar leaves.
- Sprinkle with Himalayan Salt.
- Bake Till The Cheese Melts.
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