Eggplant, slice crosswise into slices of width 1 see Put on a baking tray, covered with baking paper, grease with vegetable oil. The aubergine lubricate with a mixture of vegetable oil and vinegar. Put under hot grill in oven 220S to the top level for 5-7 minutes. They should lightly brown.

Then they flip again, brush with oil and bake another 5 minutes. Hot little prisolit.

To prepare pesto in blender, combine Parmesan cheese (I rubbed on a small grater), nuts, garlic, Basil, olive oil. All punching until smooth. Add salt, pepper. If the sauce turned out too thick, you can dilute it slightly with warm water. But I didn't.

Ready eggplant spread on a dish, spread with pesto, sprinkle with pine nuts and garnish with fresh Basil.