Millefeuille eggplant tomato mozzarella

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Millefeuille eggplant tomato mozzarella

Millefeuille eggplant tomato mozzarella



Millefeuille eggplant tomato mozzarella
Millefeuille eggplant tomato mozzarella



Ingredients
Number of people
-
6
+

2 eggplants

4 tomatoes

1 bunch of basil

3 scoops of mozzarella

30 cl olive oil

Thyme

Flower of salt

Fine salt and pepper

Powdered sugar


Preparation 
TOTAL TIME: 2H45
Preparation: 30 min
Cooking time: 2h15
Step 1
Preheat the oven to 100°C (thermostat 3-4). Slice the tomatoes. Place them on a baking sheet lined with parchment paper. Season with salt, pepper and powdered sugar. Drizzle with olive oil and sprinkle with thyme. Bake for 1 hour. Turn the slices over and put them back in the oven for 1 hour.
Step 2
Cut the aubergines into slices. Fry them in olive oil for 10 minutes in a frying pan, turning them halfway through the cooking process: the aubergines must have absorbed the oil. Season with salt and pepper.
Step 3
Mix the basil with 10 cl of olive oil.
Step 4
Brush 6 ramekins with olive oil and fill each with an eggplant slice, a candied tomato slice and a mozzarella slice. Spread basil oil on mozzarella.
Step 5
Repeat: eggplant, candied tomato, mozzarella with basil and finish with a slice of eggplant. Enhance with fleur de sel.
Step 6
Tighten well and place in a cool place.
Step 7
Unmould just before serving and plant a grissini in the middle of the millefeuille.
Author's note
Entry that can be made the day before. Very refreshing in summer.

I add my grain of salt


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