Eggplant mille-feuille
A great item recommended for sudden customers. It goes well with wine. Be careful not to wipe off the water thoroughly when frying eggplants, as oil will splash out.
How to make it
1
(Preparation) Without removing the stem, sprinkle salt on the eggplant, cut into 4 equal parts, and place on a colander.
2
After about 30 minutes, wipe off any moisture thoroughly with kitchen paper and fry in oil heated to 170°C to 180°C until fox-colored.
3
Pour the eggplants 2 and sliced tomatoes into 3mm thick with lemon juice and sprinkle with salt and pepper.
4
Arrange the tomatoes on top of the eggplant 1. (Put three slices of tomatoes on one slice of eggplant)
5
Place thinly sliced mozzarella cheese, basil, anchovies, and thinly sliced onions on top, and stack them two layers.
6
Pour it with French dressing, top with a slice of eggplant, and top with thinly shredded basil. Place on a plate and pour olive oil on it to finish off.
Materials 1 person
-
- Cut into 4 vertical pieces
- 3 slices
-
- Approximately 3 pieces per serving of tomato
- 45g
-
- salt
- A little
-
- Coarsely smelt black pepper
- A little
-
- Lemon juice
- 1 tablespoon
-
- Mozzarella Cheese Buffala
- 40g
-
- basil
- 1/2 sheet
-
- Anchovy filet
- 1/2
-
- Onion
- 13g
-
- Basic French dressing available commercially available
- 1 tablespoon
-
-
Olive oil
finishing
Aldoino extra virgin - 1 tsp
-
Olive oil
finishing
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