Cookbook Starters
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Easy | 4 | 30 minuti |
Ingredients
| 1 | large aubergine |
| 8 tablespoon | tomato passata Sterilgarda |
| 1 cloves | garlic |
| 10 | cherry tomatoes |
| 2 | mozzarella |
| 10 leaves | basil |
| to taste | grated parmiggiano |
| to taste | oregano |
| to taste | salt |
| to taste | oil |
Preparation
- Cut the aubergine into round slices about 5mm high.
- Grill the aubergines.
- Put the oil and garlic clove in a saucepan, brown and add the Sterilgarda tomato puree. Cook for 10 minutes.
- Place the grilled aubergine discs on a baking tray and add a spoonful of sauce to the base of each one, spreading it over the entire surface.
- Slice the mozzarella and add a slice to each aubergine.
- Dice the cherry tomatoes and add them to the discs.
- Add salt, oregano and grated parmesan to taste and bake in a hot oven at 160° for about 10 minutes.
- Once the mozzarella has melted, remove from the oven and let cool.
- Serve with fresh basil leaves.
- Enjoy hot or cold, as you like.
Warm the Sterilgarda milk without bringing it to the boil, add the sugar and let it dissolve. Pour the milk over the yeast and leave to rest for 10 minutes ...
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