For the eggplant, cut 1 cm slices and cook them in a pan with olive oil until they are soft. Prepare an oven plate with olive oil at the bottom, take each slice and add mozzarella in the middle with a teaspoon of pesto and fold the edges to the middle. Cook it in the oven at 150°c until the mozzarella melts.
Prepare a sauce by reducing the juice of the tenderloin with cream. It's just what you need to complete the moist texture of the meat.
And the dessert:
in a opened strawberry meanwhile I prepared a chocolate sauce. I added vanilla ice-cream on the side with 2 physalis.
The challenge wasn't really a success so I'm going to try very soon a new chocolate cake and hope for the best! :)