Although we have aubergines all year round, it is now, at the end of summer, when we find the best ones. And if you are tired of eating battered aubergines or in the form of moussaka, nothing better than this recipe, which also It is prepared in less than half an hour.
The recipe of Eggplant, tomato and mozzarella millefeuille I bring you is like that song you discover and can’t stop humming: simple, delicious and full of layers of flavor.
Making it couldn’t be easier. Cut the aubergine, tomato and mozzarella cheese into slices and submerge everything in a sauce prepared with garlic, parsley, oregano, olive oil, salt and pepper. Then, in a source, we create small towers interspersing sheets and, to finish it off, we put a slice of Serrano ham and grated cheese on top, before cooking everything in the oven at 200ºC, for about 12 or 14 minutes.
It’s easy to fall for this recipe.. And not just because of its taste. For starters, eggplant is a low-calorie vegetable but full of nutrients like fiber, potassium, and antioxidants. The tomato provides vitamins such as lycopene, and the mozzarella gives us calcium and protein. Of course, with the ham and grated cheese, it is better not to go too far if your goal is to maintain the line.
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If you are one of those who like to experiment, this recipe is your laboratory. Swap the serrano ham for turkey ham for a lighter version. You don’t like the mozzarella? Throw in feta cheese for a Mediterranean twist. As for the sauce, you can substitute the oregano and parsley for fresh basil.
All that remains is to accompany your mille-feuille with a chilled white wine or a water with a touch of lemon and mint and you will have an ideal summer dinner to face the week as it deserves.
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