TYPE of food required:left-over cooked aubergines
DISH category: first course
INGREDIENTS for four people
- 200 g left-over aubergines
- 5 tomatoes
- 2 zucchini
- 1 red chicory from Treviso
- 1 mozzarella cheese
- 1 onion
- Parmesan to taste
- Extra virgin olive oil to taste
- Salt and pepper to taste
METHOD: Grill and salt the vegetables, sear the tomatoes in boiling water, peel and sieve. Fry the onion in a pan with some olive oil. Place the fried onions and oil in an oven-proof dish, add on top the vegetables in layers, the aubergines, the diced mozzarella cheese and the tomato purèe. Cover the top layer with tomato purèe and sliced tomatoes and sprinkle on Parmesan cheese. Bake in the oven for 30 minutes at 180°or 190° until brown: serve hot.
WINE : Pinot bianco
ALLERGENS:
Milk products ( mozzarella cheese and Parmesan cheese )
