This cremoso barley eggplant pesto is an easy and tasty dish that is super simple to prepare. The tender barley pasta is combined with skipped aubergines and vegan red pesto, creating a rich and salty base. At the same time with toasted crunchy crusts (optional, but add a delicious creaking), this meal affects the perfect balance between creamy and crunchy plots. It is a comforting, satisfactory and cheap vegan recipe, perfect for a short one week dinner
