Eggplant mint pesto
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For 1 or 2 people
1 handful of mint leaves per person
4 or 5 nuts
extra virgin olive oil
to serve: rye bread (or other type according to the tastes or availability)
Take an eggplant, cut into fairly thick slices (1 cm) and cook it by steaming.
Alternatively, you can cut it thinner and grilling it.
Take the Mint (a handful of leaves each) and blend it with oil to taste
Add 4 or 5 walnuts rather grossonalamanente and add some salt.
Toasting rye bread and put a slice of Eggplant (or more slices if grilling) and cover it with mint pesto.
(Thanks to Patrizia C. - ROVATO NATURAL VEG)