Summer caponata
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.