Milhoja eggplant and goat cheese on pesto "thermomix"

Place 300 g of water in the glass. Place the container Varoma in position and put the eggplants. Tape and schedule 20 min / Varoma / vel 1. Remove Varoma, eggplants sprinkle with salt and allow to cool (approx. 20 minutes). Dry with absorbent paper to remove moisture. Wash and dry the glass.

Put in the dry glass Parmesan cheese and grate 15 sec / 10 vel.

Add garlic, basil, salt, 50 g of water and oil. Shred 10sec / vel 7. Using a spatula, the ingredients down to the bottom of the vessel and crush 10sec / vel 7. Pour sauce in a bowl.

Place 6 slices eggplant in a bowl, add a spoonful pesto, then top with some pine nuts and place a layer of goat cheese. Repeat until finished with eggplant, cheese, pesto and pine nuts. Serve with salad leaves and buds.