I decided so early in the morning that this week I will tempt you with more summer recipes, recipes that are quick and very easy to make. 😉
These pizzas are made as long as you prepare a tomato salad, plus another 15 minutes in the oven.
1 suitable eggplant
12 pieces Milk core from Delaco
a little telemea
a few fresh basil leaves
1 clove garlic
salt and pepper
hot pepper flakes
The quantities are indicative, you can adapt depending on how you want and how many people you have at the table.
Cut the tomatoes into cubes and place in a bowl. Add chopped cheese, chopped basil, crushed garlic, salt and pepper to taste.
The eggplant is cut into slices about 1 cm thick and then placed in a tray lined with baking paper. Salt and sprinkle with hot pepper flakes. Put 1-2 tablespoons of the tomato composition on top of each slice of eggplant, taking care to drain the leftover juice.
Sprinkle with a little olive oil and bake for about 15 minutes, until the eggplant slices are soft.
Serve hot or cold, as preferred. And if you put a little garlic sauce on top… mmm… madness!