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Рецепт Layered Aubergines With Mascarpone And Parmesan, Basil Vinai

by Global Cookbook

Ингредиенты

1 lrg Aubergine cut into 8 slices 4 Tbsp. Oil, for frying 2 Tbsp. Balsamic vinegar 3 lrg Beef steak tomatoes, each sliced into 3 4 Tbsp. Extra virgin olive oil 75 gm Mascarpone, (2 1/2oz)

50 gm Fresh parmesan, finely grated and seasoned (2oz) 12 x Leaves of basil, finely sliced Leaves of one small bunch of basil 3 Tbsp. Pinenuts 4 Tbsp. Extra virgin olive oil One unsprayed lemon, juice of 12 x Dry tomatoes minced 20 x Black olives, stoned and minced

Инструкции

1. Preheat your oven to 180 C/350 F/gas mark 4.
2. Heat a large frying pan with the 4 tbsp of oil, add in the slices of aubergine in a single layer and fry for 2 min each side till golden. Add in the 2 tbsp balsamic vinegar and saute/fry till it is completely evaporated, season well and set aside.
3. Wipe the pan and add in the tomato slices with some extra virgin olive oil, a little salt and saute/fry for approx 5 min.
4. While these are cooking, blend together the basil, pine nuts, extra virgin olive oil and lemon juice. Add in the dry tomatoes and black olives and set aside.
5. Layer the aubergine slices with the tomatoes, and mascarpone mix, serve with the basil vinaigrette spooned around.

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