Buon appetito!
Grilled eggplant with tomato and mozzarella
Italy with tomato
made by Harry Belmans
Credits: Photos by Heikki Verdurme
Ingredients
4 persons
- ELVEA Apples and Legumes
- tablespoon of olive oil
- 2 eggplants
- 2 balls of smoked mozzarella
- balsamic vinegar
- leaf of fresh basil
Preparation
-
1
Slice the eggplants and drizzle them with a little olive oil.
-
2
Grill until done.
-
3
Season with salt and pepper.
-
4
Preheat the oven to 180 °C.
-
5
Brush the eggplant slices with a little pomo e legumi.
-
6
Top them with a slice of mozzarella and stack them three to five high.
-
7
Bake for 7 minutes in the oven.
-
8
Finish with balsamic vinegar and basil.
Buon appetito!
