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4 servings
2 to 3 aubergines, 1 kg Eleganto tomatoes, 2 balls of buffalo mozzarella, 1/2 a bunch of basil, 1 garlic clove
Preparation:
Peel some fine, firm and black round aubergines, and cut into slices 0.5 cm thick. Sauté these in a little olive oil until golden brown. Peel the tomatoes and remove the seeds. Heat some olive oil in a pan and cook a basic stem and a crushed garlic clove until soft. Add the clean, cut Eleganto tomatoes and let it simmer on a low setting into a thick tomato sauce. Season with salt and pepper. Cut the buffalo mozzarella into slices. Grease an earthenware dish of 5 to 7 cm diameter with olive oil. On the base, start with a nice large slice of aubergine, because this will soon be the top. After that, continue with a small spoonful of tomato sauce and a basil leaf, aubergine, tomato sauce and basil, mozzarella and repeat the sequence until the casserole is full (don't forget to season each layer with a little salt and pepper). Put the dishes in the oven at 180°C for about 15 to 20 minutes. Turn the dish upside down on a plate, and if necessary, release it with a knife. Pour some of the tomato sauce over and around it, and sprinkle some freshly chopped basil over it.
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