Tomato tomato stuffed with eggplant and mozzarella
Recipe for two persons
ingredients
- 2 large beef tomatoes
- 1 small eggplant (about 250 g)
- 2 tablespoons of basil oil paste
- Salt pepper
- 2 tbsp olive oil
Vinaigrette:
- 1 tsp Herbs of Provence
- 1 clove of garlic
- 1 tbsp balsamic vinegar
- Salt pepper
- 2 tbsp olive oil
Basil oil paste:
- 1 bunch of basil
- 3-4 tbsp olive oil
- salt
preparation
- For the seasoning paste roughly cut the basil, puree with oil and salt.
- Cut tomatoes across six times so that they stick together at the bottom. Cut eggplant into 12 slices. Roast golden brown on both sides in a hot, coated pan without fat. While still hot on both sides, sprinkle with basil oil, salt and pepper.
- Also cut the mozzarella into 12 slices. Put a mozzarella slice and aubergine slice together with a basil leaf into the tomato slices.
- For the vinaigrette, press the garlic directly into the vinegar. Add salt, pepper, Provencal herbs and oil to a sauce. Arrange the tomatoes on plates and drizzle with vinaigrette.
This fits fresh baguette.
