Eggplant mille-feuille
(Preparation) Cut the eggplant into 4 equal parts lengthwise without removing the stem, sprinkle with salt and place on a colander.
After about 30 minutes, dry thoroughly with kitchen paper and deep fry in oil heated to 170-180°C until golden brown
Pour lemon juice over the eggplants and 3mm sliced tomatoes, and sprinkle with salt and pepper.
Arrange the tomatoes on top of the eggplant slices. (Place 3 slices of tomato on 1 slice of eggplant.)
On top of that, place thinly sliced mozzarella cheese, basil, anchovies, and thinly sliced onion in that order, and then stack the layers in two layers.
Pour French dressing over the dish, top with a slice of eggplant, and sprinkle with finely shredded basil. Place on a plate and finish with a drizzle of olive oil.
-
- Eggplant cut lengthwise into four equal parts
- 3 slices
-
- tomato About half a
- 45g
-
- salt
- A little
-
- Coarsely smelt black pepper
- A little
-
- Lemon juice
- 1 tablespoon
-
- Mozzarella cheese buffala
- 40g
-
- basil
- 1/2 sheet
-
- Anchovy fillets
- 1/2
-
- Onion
- 13g
-
- Basic French dressing ( store-bought is fine) is also acceptable.
- 1 tablespoon
-
-
Olive Oil
for
Ardoino Extra Virgin - 1 tsp
-
Olive Oil
for
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