Penne-Salat mit Kirschtomaten, Zucchini, Pilzen, Oliven und Grana Padano
Zutaten2 long aubergines
500 g grape tomatoes
100 g Grana Padano
50 g pine nuts
50 g black olives
Extra virgin olive oil
Salt& & pepper
ZubereitungIn a mixer, roughly chop the tomatoes, Grana Padano, pine nuts, olives and a few leaves of parsley and basil. Dress with a drizzle of olive oil and season with salt and pepper to taste.
Slice the aubergines and grill them on both sides for a few minutes. Put the tomato and Grana Padano mixture on the aubergine slices and fold them in half to make ravioli-like parcels.
Place the ravioli on a serving dish garnished with a few tomatoes and a basil leaf, a drizzle olive oil on top, season with salt, I wanted, and serve immediately.