| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
Sami |
Superchefs |
1 |
Servings |
INGREDIENTS
| 1 |
|
Aubergine, cut into 6 |
|
|
slices |
| 4 |
T |
Oil for frying |
| 2 |
T |
Balsamic vinegar |
| 1 |
|
Red pepper, cut into 4 |
| 50 |
|
Olive oil, 2fl oz |
| 50 |
g |
Mascarpone, 2 oz |
| 50 |
g |
Fresh Parmesan cheese |
| 1 |
|
Bunc basil leaves |
| 3 |
T |
Pinenuts |
| 12 |
|
Leaves of fresh basil |
| 4 |
T |
Olive oil, 50ml |
| 1 |
|
Lemon, Juice of |
INSTRUCTIONS
Heat a large frying pan with 4 tbsp of olive oil, add the slices of
aubergine in a single layer and fry for 2 minutes unitl golden brown.
Add the 2 tbsp of balsamic vinegar and saute until it is completely
evaporated. Season well, transfer to absorbent paper and set aside.
Wipe the pan and add the red pepper quarters with some olive oil and a
little salt and sugar, saute for about 5 minutes and then place with
the aubergines. While these are cooking blend together the basil pesto
ingredients. Interpose the aubergine slices with the roasted peppers
and mascarpone mixture, serve the basil pesto on top and drizzle with
the cooking oil from the peppers. Converted by MC_Buster. Converted
by MM_Buster v2.0l.
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