Eggplant timbale with honey and pistachios
Ingredients
- 1 big eggplant.
- Steal of scales.
- Virgin olive oil.
- 2 teaspoons of honey.
- Two pistoned pistachos.
Let's cook
- Wash the eggplants, cut them into fine slices and let them stand in a container with water and fat salt for 30 minutes.
- Discard the water and dry every eggplant to remove moisture.
- Preheat the air fryer 5 minutes at 180ºC.
- Cook 17 minutes at 180ºC.
- Place each of the slices on top of each other, add a teaspoon of honey on top and sprinkle the pistachios and scales salt on top.
