Grilled zucchini toast, almond pesto

'Tartine' based on a slice of crispy eggplant garnished with grilled zucchini and almond pesto: idea for a low-carb aperitif.

Ingredients

eggplant cut into thick slices

zucchini (sliced)

whole almonds

olive oil

fresh basil

lemon juice

salt, pepper

Instructions

1. Preheat a skillet over medium-high heat. Lightly brush the eggplant slices with olive oil and grill for 3–4 minutes per side until golden and tender; set aside on absorbent paper.
2. Slice the zucchini on the bias and sear in the same pan for 1–2 minutes per side to obtain a light color while retaining some crunch; to book.
3. Prepare the almond pesto: in a food processor, blend the lightly toasted almonds, basil, lemon juice and 2 tablespoons of olive oil until you obtain a coarse and slightly grainy texture; adjust salt and pepper.
4. Assemble the toast: place a slice of eggplant, add a few slices of grilled zucchini then a spoonful of almond pesto. Repeat for desired portions.
5. Serve warm or at room temperature, garnish with additional basil leaves if desired.

Variants

• Use pine nuts instead of almonds if you prefer (watch out for carbohydrates).

Tips

• Preheat the pan over high heat to obtain a nice caramelization.

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