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Рецепт Layered tomato, grilled eggplant and buffalo mozzarella, basil-scented

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2 голоса | 2238 визитов

A recipe for your first meal ... the terrace!

It requires a certain mastery for mounting the milfoil but is an easy recipe ;-)



Cost per recipe $8.93 view details


  1. First cut the eggplant into slices (about 5mm thick). Place them side by side on a baking sheet on which you put a sheet of parchment paper. Oil the rings using a brush, salt and pepper. Bake in hot oven about 220 ° (depending on the power of your oven) until that they are well toasted (about 30 min). Shoot in a flat, book and cool.
  2. Wipe tomatoes, do not blanch, keep the tails. Cut the tomatoes into 4 slices (depending on size, 5mm max.). For better stability of yarrow remove
  3. a thin washer on the side of the peduncle (tail).
  4. Prepare a vinaigrette with olive oil, balsamic vinegar, salt, pepper and basil finely. Cut the mozzarella into thin slice.
  5. Edit your yarrow in a flat in restoring order in the tomato slices. Interleave a slice of mozzarella and eggplant. Brush the tomato and mozzarella with basil dressing every time.
  6. Once the tomato reconstituted the cover of the hand and gently press to "flatten" a bit. Refrigerate one hour before serving.
  7. For the decoration, make grilled spaghetti to the pan with a drizzle of oil. And plant the tomato into 3 (See photo)

Nutrition Facts

Amount Per Recipe %DV
Recipe Size 1628g
Calories 514  
Calories from Fat 23 4%
Total Fat 2.71g 3%
Saturated Fat 0.41g 2%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 106mg 4%
Potassium 3496mg 100%
Total Carbs 109.74g 29%
Dietary Fiber 32.0g 107%
Sugars 72.12g 48%
Protein 14.41g 23%
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