Grilled Aubergine millefeuille
Instructions
In a small mixing bowl prepare a sauce with olive oil, salt, pepper and a pinch of oregano; emulsify well and brush the Eggplant slices. Cut the mozzarella and tomatoes well washed into thin slices; compose and then the layers with a slice of Eggplant, a slice of mozzarella, and brush with the sauce, then add a slice of tomato, brush again with the sauce, adding a Basil leaf, put a slice of Eggplant and repeat the sequence a second time by closing with a slice of Eggplant.
Deploy on a saucer a bed of Arugula and affix the sandwiches, sprinkling them with a pinch of oregano. In summer serve fresh food refrigerator.
For the grilled aubergines, visit the following page on Vogliadicucina.com:
< a href = "http://www.vogliadicucina.com/content/view/36/2/" > http://www.vogliadicucina.com/content/view/36/2/
Ingredients and dosing
- 150 g grilled aubergines
- 100 g mozzarella di vacca
- 150 g tomato salad round
- 2 Tablespoons extra virgin olive oil (20 g)
- 8 basil leaves
- salt
- pepe
- oregano q. b