Prosciutto and eggplant mille-feuille
This dish features beautiful layers of vegetables. With proper preparation, simply layering the vegetables makes it a perfect dish for entertaining
How to make it
1
Cut the eggplant lengthwise into 1cm widths and the zucchini into 2mm widths, lightly season with salt and coarsely ground black pepper and pat dry
2
Thinly slice the onion, slice the tomato, and cut the mozzarella into bite-sized pieces. Season lightly with salt and coarsely ground black pepper
3
Heat a frying pan and add olive oil (200ml), fry the eggplant and zucchini, then drain on kitchen paper
4
Layer eggplant, tomatoes, mozzarella cheese, anchovies, basil leaves, onions, prosciutto, and zucchini in that order
5
Cut in half, arrange on a plate, and drizzle with 1 tablespoon of olive oil
Materials 1 person
-
- Prosciutto
- 2
-
- Eggplant
- Two
-
- tomato
- 1 piece
-
- Onion
- 10g
-
- zucchini
- 40g
-
- basil
- 2
-
- Mozzarella cheese
- 1 piece
-
- Anchovies
- 1 fillet
-
-
Olive Oil
Ardoino Extra Virgin - 200ml
-
Olive Oil
-
- salt
- A little
-
- Coarsely smelt black pepper
- A little
-
-
Olive Oil
Ardoino Extra Virgin
- 1 tablespoon
-
Olive Oil
[PR]
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