There millefeuille of eggplant is a delicious dish ideal as side. An easy and light process in the ingredients for this vegetarian recipe which can be enjoyed hot or at room temperature.
Ingrediants
- 2-3 eggplants
- 3 beefsteak tomatoes
- 2 cloves of garlic
- 1 bunch of fresh oregano
- bread crumbs
- grated cheese
- extra virgin olive oil
- salt
- pepper
There millefeuille of eggplant is a dish based on baked vegetables very tasty. Optimal side for main courses of fish, especially baked or grilled swordfish.
Protagonists of the recipe, together with aubergines, i ox heart tomatoes: tasty, large and meaty, they are perfect for cutting into slices and alternating with layers of grilled eggplant. To simply season oil and the intense aroma of minced garlic and fresh oregano and to finish with a thick, crunchy and delicious crust.
If you are a fan of the grilled eggplant you can also use it as a base to prepare a slightly lighter version of a great classic the grilled aubergine Parmigiana or to cook delicious and stringy Aubergines with pizzaiola.
There eggplant it is a vegetable grown in many varieties different in color, shape and yield in the kitchen. To learn more, you can read How to cook aubergines, properties, uses and recipes.
OTHER TASTY RECIPES: Terrine of aubergines, Gratin aubergines, Eggplant panzerotti, Baked eggplant roll
How to prepare: Aubergine millefeuille
- Execution
- easy
- Preparation time
- 20 min
- Cooking time
-
35 min
- Portions
-
6
How to prepare: Aubergine millefeuille
Preparing the eggplant millefeuille is easy. Cut the tomatoes into slices half a centimeter thick, arrange them on the baking sheet, lined with the appropriate paper, and leave to dry in a hot oven at 200 ° for five minutes.
Peel the aubergines and cut them with the mandolin into slices no more than three millimeters thick. Cook them on the plate or grill them. Brush the bottom of a baking dish with oil and arrange a first layer of grilled aubergines. Season with a drizzle of oil, a little garlic and oregano minced together, a pinch of salt and a sprinkle of pepper.
Then arrange a layer of slices of tomatoes, a little more oil, the chopped garlic and oregano, salt and pepper and proceed like this until all the ingredients are used up. last layer must be of tomatoes.
Finally, sprinkle with 2-3 tablespoons of breadcrumbs mixed with grated cheese and bake in a preheated oven at 200 ° for 10-15 minutes or until a crispy crust has formed on the surface. You can activate the grill function for the last few minutes of cooking.
Remove the eggplant millefeuille from the oven and let it rest for 5-10 minutes before serving. It is also excellent enjoyed at room temperature.
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