Description
Dear cooks, today I want to treat you to a delicious appetizer of eggplant. The recipe is not new, the site has these, but I want to get this wonderful dish in a new light, rather, it is about presentation.
Ingredients
-
Eggplant
1 piece
-
Olive oil
4 Tbsp
-
Basil
8 piece
-
Parmesan
3 Tbsp
-
Mozzarella
250 g
-
Salt
-
Garlic
2 tooth
-
Tomato
400 g
-
Oregano
0.5 tsp
-
Thyme
-
Marjoram
Cooking
Large eggplant cut into slices with a width of approximately 2 cm Slices sprinkle with salt and leave for 20-30 minutes to remove possible bitterness.
Meanwhile, prepare the tomatoes. Make a cross incision on the "butt" of tomatoes and throw them in boiling water for 2 minutes and then remove tomatoes, to lower in cold water, remove skin. Tomatoes cut into pieces.
In a pan heat two tablespoons of olive oil in boiling oil is pushed through chesnokodavku garlic. Stir fry a minute that the oil is filled with the aroma of garlic.
Add the chopped tomatoes and simmer, stirring from time to time, to the boiling liquid. Season with salt and pepper to taste, add oregano and other spices. Should be a fairly thick slurry.
Rinse the eggplant under running water, dry with a napkin. Lay slices of eggplant on a baking tray lined with baking paper or silicone Mat. Brush to coat the slices with the remaining olive oil, sprinkle with Provencal herbs. Put in the preheated oven and bake for 15 minutes at 180 degrees. Eggplant must be in form and dense structure.
Remove the eggplant from the oven, top each circle put a spoonful of stewed tomatoes, chopped up to spread out the Basil leaves.
Mozzarella cut into slices, cheese grate on a fine grater.
The eggplant spread mozzarella, sprinkle with Parmesan cheese. Bake in the oven for 6-7 minutes.
Wonderful light and flavorful dish is ready! Bon appetit!
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.