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Print Recipe
Marinated Eggplant with Mozzarella and Tomatoes Recipe
Spicy appetizer of eggplant and cheese with tomatoes. Light and tasty dish of Italian cuisine. A wonderful snack.
Prep Time 5 minutes
Cook Time 120 minutes
Servings
Ingredients
Prep Time 5 minutes
Cook Time 120 minutes
Servings
Ingredients
Instructions
  1. Eggplant should be cut into thick washers, about a centimeter thickness. Add salt and let soak 20 min. Then rinse and squeeze. There are two options for cooking. The first-fry the slices in oil. The second-bake on grill. I baked mine on al grill lightly drizzled with oil.
    Eggplant should be cut into thick washers, about a centimeter thickness. Add salt and let soak 20 min. Then rinse and squeeze.
There are two options for cooking.
The first-fry the slices in oil.
The second-bake on grill.
I baked mine on al grill lightly drizzled with oil.
  2. Mix oil, wine vinegar balsamic and honey. All mix well, salt and pepper to taste. Finely chop the garlic and add to the pour.
    Mix oil, wine vinegar balsamic and honey.
All mix well, salt and pepper to taste.
Finely chop the garlic and add to the pour.
  3. Fold the eggplant into a container and pour evenly all the rows of pouring. Leave to marinate for a couple of hours.
    Fold the eggplant into a container and pour evenly all the rows of pouring.
Leave to marinate for a couple of hours.
  4. Place the eggplant on a plate or directly on the pieces of bread. Slice the tomato on the washer and put in on a slice of eggplant.
    Place the eggplant on a plate or directly on the pieces of bread.
Slice the tomato on the washer and put in on a slice of eggplant.
  5. Then cut the mozzarella and put on top. If desired, salt. Decorate the top with Basil leaves.
    Then cut the mozzarella and put on top.
If desired, salt.
Decorate the top with Basil leaves.

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