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Tomato, eggplant and mozzarella slice
Commentaires
This dish can be eaten on its own, as a hot hors d'oeuvre or even cold, with a vinaigrette. A good rosé or a light red are excellent as an accompaniment. |
Ingrédients
8 tomatoes
4 eggplant
200 g mozzarella
garlic, shallot
thyme, bay
5 cl olive oil
pepper |
Recette
Slice eggplant into rounds and cook in olive oil until deep golden on both sides. Cut tomatoes into rounds and fry over a high heat. At the last moment, add chopped garlic and shallot, a few sprigs of thyme and powdered mace.
Put alternating layers of eggplant and tomatoes in moulds. Bake in a hot oven (150°C) for 30 minutes.
Moisten sauce slightly with olive oil. Cover with mozzarella cheese and brown under the grill.
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