Marinated Eggplant with Mozzarella and Tomatoes Recipe
Spicy appetizer of eggplant and cheese with tomatoes. A light and delicious dish of Italian cuisine. A wonderful snack.
Servings Prep Time
3 5minutes
Cook Time
120minutes
Servings Prep Time
3 5minutes
Cook Time
120minutes
Ingredients
Instructions
  1. Eggplant should be cut into thick circles, about a centimeter thick. Add salt and let it brew for 20 minutes. Then rinse and squeeze. There are two cooking options. The first is to fry the slices in oil. The second is to bake on the grill. I baked mine on the grill al, lightly sprinkled with oil.
  2. Mix the oil, balsamic wine vinegar and honey. Mix everything well, add salt and pepper to taste. Finely chop the garlic and add to the filling.
  3. Fold the eggplants into a container and evenly fill all the rows with filling. Leave to marinate for a couple of hours.
  4. Place the eggplants on a plate or directly on slices of bread. Cut the tomato into slices and place on a slice of eggplant.
  5. Then slice the mozzarella and put it on top. Add salt if desired. Decorate the top with basil leaves.
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