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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 grams

Eggs

2 unit

Grated Parmesan cheese

20 grams

Breadcrumbs

80 grams

Aubergine

500 grams

starters from Italy

Fennel of eggplant on smoked grilled smoked and confit tomatoes

Fennel of eggplant on smoked grilled smoked and confit tomatoes

vegetarian with gluten with eggs with lactose high in potassium

ready in

35 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Fennel of eggplant on smoked grilled smoked and confit tomatoes

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!

Fennel of eggplant on smoked grilled smoked and confit tomatoes step 1

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.

Fennel of eggplant on smoked grilled smoked and confit tomatoes step 2

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.

Fennel of eggplant on smoked grilled smoked and confit tomatoes step 3

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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Fennel of eggplant on smoked grilled smoked and confit tomatoes step 4

step 4

Let it cool, pour into the mixer and chop it all. Add eggs, salt, black pepper, grated cheese and breadcrumbs. Blink again.

Fennel of eggplant on smoked grilled smoked and confit tomatoes step 5

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.

Fennel of eggplant on smoked grilled smoked and confit tomatoes step 6

step 6

Meanwhile, flannel bake, sliced ​​thickly into smoked scumorza and grill it on the plate.

Fennel of eggplant on smoked grilled smoked and confit tomatoes step 7

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!

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