Mediterranean Vegetables With Pesto Mayonnaise

When you want something quick and tasy, try this easy meal on toast.

The ingredient of Mediterranean Vegetables With Pesto Mayonnaise

• 1 small eggplant cut into 5mm slices
• 1 3 cup plain flour seasoned
• 1 2 cup milk
• 1 egg
• 1 cup dried breadcrumbs
• 1 4 cup vegetable oil
• 1 loaf turkish bread cut into 4 halved toasted
• 1 cup mixed salad leaves
• 1 2 cup char grilled capsicum drained and sliced
• 1 3 cup marinated artichokes chopped
• 1 3 cup kalamata olives pitted
• 100 g feta crumbled
• 1 3 cup whole egg mayonnaise
• 1 4 cup prepared pesto

The Instruction of mediterranean vegetables with pesto mayonnaise

• coat eggplant slices in flour shaking off excess dip into combined milk and egg then into breadcrumbs pressing to coat chill for 10 mins
• heat half the oil in a large frying pan on medium cook half the eggplant for 1 2 mins each side until just golden repeat with remaining oil and eggplant drain on paper towel
• to make the pesto mayonnaise combine the mayonnaise and pesto in a small bowl
• top toast halves with salad leaves eggplant capsicum artichokes olives and feta serve with pesto mayonnaise

Nutritions of Mediterranean Vegetables With Pesto Mayonnaise

fatContent: n a
saturatedFatContent: n a
carbohydrateContent: n a
sugarContent: n a
fibreContent: n a
proteinContent: n a
cholesterolContent: n a
sodiumContent: n a

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