250 g of gluten free quinoa grains Molino Rossetto
4 slices of eggplant
4 - 5 spoons of seeds oil
4 hamburger sandwich
120 g of good quality pesto
4 pieces of mozzarella di bufala
oil, salt and pepper
fresh basil and chives
Cook quinoa grains in boiling water for about 12 minutes. Shake the eggs in a bowl dressing them with some salt and pepper. Warm the pan with seeds oil. Wet eggplant slices in the egg, then pass them in the quinoa to bread them. Remove the exceeding grains. Fry the eggplants in the seeds oil, 3 minutes each side. Toast the sandwiches cut in halves and spread each slice with some pesto. Cut tomatoes in slices and put a slice in each sandwich, add a slice of eggplant, another slice of tomato and some fresh basil, chopped chives and some mozzarella di bufala.
Dress with some oil, salt and some pepper. Close vegetarian hamburgers and servet hem.