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Fennel of eggplant on smoked grilled smoked and confit tomatoes
ingredients
servings
4
Brown sugar
1 spoon
Cherry tomatoes
10 unit
Basil
3 leafs
Extra virgin olive oil
to taste
Black pepper
to taste
Iodized salt
to taste
Parsley
2 sprigs
Garlic
1 wedge
Smoked scamorza cheese
50 oz
Eggs
2 unit
Grated Parmesan cheese
20 oz
Breadcrumbs
80 oz
Aubergine
500 oz
starters from Italy
Fennel of eggplant on smoked grilled smoked and confit tomatoes
Fennel of eggplant on smoked grilled smoked and confit tomatoes
ready in
35 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
A really delicious dish, if you like the aubergines you absolutely have to try this recipe! The different flavors, however, are perfectly balanced! Eggplant is well-groomed with grilled smoked scamorza all accompanied by the exquisite confit tomatoes! A real taste bomb!
preparation
step 1
First, remove the aubergines, cut them into slices and place them with large salt inside a cobbler for 30 minutes so that they let the water go.
step 2
Wash and dry the cherry tomatoes, cut them in half and place them in a baking tray with a wire of evo oil, basil leaves and cane sugar. Bake in oven at 180 ° for about 30/40 minutes.
step 3
Prepare eggplant flan: chop the garlic with the parsley leaves and fry in a frying pan with an oil spout. Then add the eggplants sliced and sliced and then diced and cook for about 20 minutes.
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step 4
Let it cool, pour into the mixer and chop it all. Add eggs, salt, black pepper, grated cheese and breadcrumbs. Blink again.
step 5
Place the compound in the mold (for me in semisphere silicone), place the mold on a larger pan and fill the bowl of water. Bake at 180 ° for 15 minutes.
step 6
Meanwhile, flannel bake, sliced thickly into smoked scumorza and grill it on the plate.
step 7
Then assemble the dish from scumorza, put the flan of aubergines and garnish with confit tomatoes and a fresh basil leaf! Enjoy your meal!
