Eggplant tian with peppers and fresh goat cheese

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Eggplant tian with peppers and fresh goat cheese

Eggplant tian with peppers and fresh goat cheese







Ingredients
Number of people
-
8
+

300 g frozen eggplant

1 pepper

150 g fresh goat cheese

4 slices of raw ham

Frozen or fresh basil

Olive oil

Pepper

Salt



Preparation 
TOTAL TIME: 20 MIN
Preparation: 20 min
Step 1
Line a cake pan with aluminum foil, projecting the paper over the edges.
Step 2
In a bowl, mix oil, salt, pepper and spread the thawed eggplants with a brush.
Step 3
Garnish the mould with these aubergines (bottom + sides).
Step 4
In a bowl, mix the fresh goat cheese with the basil to make it more malleable. Put a first layer of goat cheese then a layer of peppers cut into strips and then half of the raw ham.
Step 5
Repeat the operation.
Step 6
Once these 2 layers are finished, cover with the rest of the aubergines or by folding back those that protrude from the lining (depending on the size of the slices).
Step 7
Close the foil that was sticking out by gently pressing it down and put it in the fridge for at least 2 or 3 hours.
Author's note
This very fresh dish in summer will make a perfect starter before a good barbecue.

I add my grain of salt

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