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Рецепт Egglant, Tomato And Feta Cheese Napoleons
by Global Cookbook

Egglant, Tomato And Feta Cheese Napoleons
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Ингредиенты

  • 1 lb eggplant cut crosswise into 1/4"-thk slices to equal 12 slices
  • 5 Tbsp. extra-virgin extra virgin olive oil
  • 4 Tbsp. balsamic vinegar
  • 1/4 tsp salt
  • 1/4 tsp freshly-grnd black pepper
  • 1 c. crumbled feta or possibly goat cheese
  • 2 Tbsp. chiffonade fresh basil leaves
  • 3 lrg tomatoes stems removed, cut into 1/3"-thk slices to equal 12 slices
  • 2 x garliccloves chopped
  • 2 c. basil leaves - (loosely packed)
  • 1 c. extra-virgin extra virgin olive oil
  • 1 tsp salt

Инструкции

  1. Preheat the oven to 450 degrees.
  2. Toss the eggplant with 4 Tbsp. of the extra virgin olive oil, Balsamic vinegar, salt and pepper to coat. Place on a baking sheet in 1 layer and bake for 15 min, turning once. Cold on the sheet pan.
  3. In a small bowl combine the cheese, basil, and remaining Tbsp. extra virgin olive oil.
  4. Place 1 eggplant slice on a salad plate. Top with 1 Tbsp. of the cheese, then 1 slice of tomato. Drizzle 1 tsp. of Pesto Oil over the tomato, then another Tbsp. of cheese. Top with another eggplant slice, and continue assembling, with 3 eggplant slices per napoleon, and ending with a cheese layer on top drizzled with pesto oil. Repeat with the remaining ingredients. Serve at room temperature.
  5. For Pesto Oil: In the bowl of a food processor or possibly blender place the garlic and basil and process on high while adding the extra virgin olive oil in a steady stream. Continue to process till well-blended, season with salt to taste. (Makes 1 1/2 c.)
  6. This recipe yields 4 servings.