Summer caponata
by
17 recipes
Rolled eggplant with stracciatela of Andalusian gazpacho
ingredients
servings
6
Pachino tomatoes
4 unit
Cherry tomatoes
200 grams
Red peppers
2 unit
Cucumbers
2 unit
Red onions from Acquaviva delle Fonti
1 unit
Vinegar
1 spoon
Fresh mint
10 grams
Aubergine
1 unit
Mozzarella, Fior di latte
400 grams
Basil
10 grams
Iodized salt
to taste
Spicy chillies
5 grams
Type 0 flour bread
50 grams
Extra virgin olive oil
1 spoon
starters from Italy
Rolled eggplant with stracciatela of Andalusian gazpacho
Rolled eggplant with stracciatela of Andalusian gazpacho
ready in
1 hour
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
A mix of Mediterranean flavors of the Italian and Spanish the south create a fresh dish, summery and colorful.
preparation
step 1
Grilling pepeone and eggplant cut into long slices and then peel the peppers and cut into pieces.
step 2
Blanch the cherry tomatoes for 2 minutes and peel them.
step 3
Blend the peppers with tomatoes, peeled cucumber, onion, mint, pepper, olive oil to taste salt, vinegar and stale bread. The gazpacho is ready.
step 4
Cut the tomatoes into small pieces and toss with oil, salt, a lot of basil.
step 5
To form the rolls with eggplant focusing attention on the tomatoes and mozzarella. Actually it would be more tasty using instead of fior di latte stracciatella or buratta Puglia.
step 6
Bake for 5 minutes at 200 degrees to melt the mozzarella. Serve putting the gazpacho and cold stracciatella on the bottom of the plate and over the warm bundle of eggplant.
