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.
Toast the slices of bread in the toaster or in the oven until lightly golden. Place them on a baking tray lined with baking paper. Spread a scant spoonful ...
Social Wall