Name: Mediterranean vegetables with pesto mayonnaise
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 1
Cuisine: mediterranean
Ingredients: 1 small eggplant, cut into 5mm slices; 82.50 ml plain flour, seasoned; 128.75 gm milk; 1 egg; 250.00 ml dried breadcrumbs; 57.50 gm vegetable oil; 1 loaf turkish bread, cut into 4, halved, toasted; 250.00 ml mixed salad leaves; 125.00 ml char-grilled capsicum, drained and sliced; 82.50 ml marinated artichokes, chopped; 82.50 ml kalamata olives, pitted; 100 g feta, crumbled; 81.68 gm whole egg mayonnaise; 75.00 gm prepared pesto

Mediterranean vegetables with pesto mayonnaise

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Prep Time:
30 minutes

Cook Time:
10 minutes

Total Time:
40 minutes

"Whip up a delicious and speedy toast meal!"

Ingredients:

1 small eggplant, cut into 5mm slices
82.50 ml plain flour, seasoned
128.75 gm milk
1 egg
250.00 ml dried breadcrumbs
57.50 gm vegetable oil
1 loaf turkish bread, cut into 4, halved, toasted
250.00 ml mixed salad leaves
125.00 ml char-grilled capsicum, drained and sliced
82.50 ml marinated artichokes, chopped
82.50 ml kalamata olives, pitted
100 g feta, crumbled
81.68 gm whole egg mayonnaise
75.00 gm prepared pesto

Instructions:

Coat eggplant slices in flour, making sure to shake off any excess. Dip them into a mixture of milk and egg, and then into breadcrumbs, pressing gently to coat evenly. Refrigerate for 10 minutes.
In a large frying pan on medium heat, cook half of the eggplant in half of the oil for 1-2 minutes on each side until golden. Repeat with the remaining oil and eggplant. Drain on paper towels.
Mix together the mayonnaise and pesto in a small bowl to create the pesto mayonnaise.
Place a generous amount of salad leaves, eggplant, capsicum, artichokes, olives, and feta on top of the toasted halves. Serve with a dollop of flavorful Pesto Mayonnaise.

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