| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Sami |
Ready stead, Emp |
2 |
servings |
INGREDIENTS
| 4 |
tb |
Olive oil |
|
|
Sunflower oil; for deep frying |
| 2 |
|
Garlic cloves |
| 1 |
|
Sprigs rosemary |
| 2 |
sm |
Aubergines |
| 100 |
g |
Feta cheese |
| 1 |
lg |
Tomato |
| 50 |
ml |
Balsamic vinegar |
| 1 |
|
Handful fresh basil leaves |
| 1 |
|
Garlic clove; roughly chopped |
| 1 |
tb |
Olive oil |
INSTRUCTIONS
FOR THE PESTO
1 Heat 2 tbs of olive oil in a griddle pan. Heat a small pan half
full with sunflower oil.
2 Crush two garlic cloves with the side of a knife to just break
open. Put the garlic and rosemary into the sunflower oil to allow it
to infuse.
3 Slice the aubergine into 1cm wide rings, reserving the green tops.
Place the slices in the griddle pan, drizzle the remaining olive oil
over and season well. Cook on each side until charred and golden.
4 Cut the feta cheese into slices 1/2 cm thick. Slice the tomato.
Heat a small pan. Pour the balsamic vinegar in and heat until reduced
by half and syrupy.
5 Fry the tops of the aubergines in the sunflower oil for 2 minutes
until crisp. Blitz the basil, garlic and olive oil in a processor to
make the pesto.
6 Arrange the aubergine, feta cheese and tomato slices alternatively,
seasoning each layer, finishing with the green top. Drizzle the
balsamic vinegar over the top and the pesto around the edge.
Converted by MC_Buster.
Per serving: 459 Calories (kcal); 45g Total Fat; (85% calories from
fat); 8g Protein; 9g Carbohydrate; 45mg Cholesterol; 565mg Sodium
Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Fruit; 8
1/2 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
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