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Eggplant with mozzarella :
Recipe :
Degree of difficulty: medium
Ingredients for 4:
- 2 large firm eggplants
- 375 gr of mozzarella (or a little less mozzarella prepared with 4L of milk )
- 2 ripe tomatoes
- a bunch of fresh basil
- 2 tablespoons of olive oil
- Salt
- Ground pepper
Seasoning:
- 4 tablespoons of olive oil
- 1 tablespoon of balsamic vinegar
- 1 tablespoon of tomato puree (or red pesto)
- 1 tablespoon of lemon juice
For the service :
- 2 tablespoons of toasted pine nuts
- A few chopped basil leaves.
Instructions :
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Cut the 2 ends of the aubergines then slice them into thin strips.
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Bring a large pot of salted water to a boil in which you will blanch the eggplant slices for 2 minutes.
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Drain them and pat them dry with a paper towel.
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Cut the mozzarella into slices and the tomatoes into rings
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Place two slices of eggplant in a cross shape on a plate. Place a slice of tomato in the center, salt and pepper, then add a basil leaf, a slice of mozzarella and another basil leaf.
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Fold the ends of the eggplant slices over the filling.
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Repeat the process with the rest of the ingredients.
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Leave 20 minutes in the fridge
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Meanwhile, prepare the sauce: mix the olive oil, vinegar, tomato puree and lemon juice. Salt and pepper.
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Put the rolls in a baking dish or in a frying pan.
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Preheat the oven to 350ºC or turn the ring over medium heat.
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Brush the eggplants with olive oil and brown them for 5 minutes on each side.
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Put them on a plate and add the sauce.
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Decorate them with pine nuts and chopped fresh basil.
