Cooking time: 10 min – Preparation time: 10 min – Serves: 2
Ingredients
1 eggplant
2 bunches of cherry tomatoes
Mozzarella balls
Pesto
Balsamic vinegar
Olive oil
Salt, pepper
Arugula
Preparation:
1. Cut the eggplant into thick slices and sprinkle with salt. Let it rest for 20 minutes to draw out excess moisture.
2. Fire up your Kokko. Drizzle a little olive oil and grill the eggplant slices on both sides. Do the same with the bunches of cherry tomatoes.
3. Time to plate. Arrange the eggplant slices on a plate. Add the mozzarella balls and the bunch of cherry tomatoes. You can add a few arugula leaves and a spoonful of pesto. Drizzle with a little balsamic vinegar. And it’s ready!
