Saturday, January 15, 2011

Mozzarella Eggplant (Italian)


Ingredients (4 people):
• 5 medium eggplants
• 7 to 8 medium tomatoes
• About half smoked mozzarella
• Fresh basil leaves
• Oregano
• Extra virgin olive oil
• Salt (Fior di sale)
• Pepper


Method:
Wash and peel the eggplants, then cut them in slices and distribute them on the oven pan. Add a thread of extra virgin olive oil and cook them for about 20 minutes at 200°C/392°F. Open the oven and turn all pieces face down, add salt and pepper and put in the oven for another 20 minutes.
In the meanwhile cut the tomatoes in small cubes, put them inside a bowl and add Fior di sale, basil leaves and a thread of extra virgin olive oil. Mix it all.
Cut the smoked mozzarella in thin slices.
Put about a tablespoon of tomatoes on each eggplant slice, then cover it with the smoked mozzarella slice. Spread some oregano and put in the oven again until the cheese melts and enjoy your eggplant gratin!

Variations: 
#1: You can cut the tomatoes in slices and place each slice on an eggplant piece. When the cheese melts, show the shape of the tomato underneath.

#2: Instead of cooking the eggplants in the oven, grill them on a pan before addint the tomatoes. Spread some extra virgin olive oil on a non-adherent large pan and grill each eggplant slice both sides. Spread more oil each time you add new slices to the pan (this will give extra flavor to your recipe). Then place them on the oven pan and proceed as above adding the tomatoes.
 


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