Eggplant with Fresh Pesto

Wash the eggplant and dry it with a cloth, then cut it into thin rounds. Place the slices in a colander, sprinkle them with the salt and leave them for about 30 minutes so they release some of their liquid.

After 30 minutes, rinse the eggplant slices with water and dry them thoroughly with paper towels.

Set the oven to the grill setting at 200 °C. Grease a baking tray with some of the olive oil and arrange the eggplant slices in a single layer. Drizzle them with olive oil.

Place the tray on the upper rack and grill the eggplant for about 5 minutes, until browned. Turn the slices over and grill the other side for another 5 minutes.

Drizzle the cooked eggplant with the wine vinegar and allow it to cool.

Arrange the eggplant rounds on a serving plate and spread one side with the fresh pesto. Serve cooled to room temperature.