CATEGORY |
CUISINE |
TAG |
YIELD |
Meats, Grains |
Sami |
Alex, Factor, The |
4 |
Servings |
INGREDIENTS
1 |
|
Aubergine cut into 8 slices |
4 |
T |
Oil, for frying |
2 |
T |
Balsamic vinegar |
3 |
|
Beef steak tomatoes, each |
|
|
sliced into 3 |
4 |
T |
Olive oil |
75 |
g |
Mascarpone, 2 1/2oz |
50 |
g |
Fresh parmesan, finely |
|
|
grated and |
|
|
seasoned 2oz |
12 |
|
Leaves of basil, finely |
|
|
sliced |
|
|
Leaves of one small bunch of |
|
|
basil |
3 |
T |
Pinenuts |
4 |
T |
Olive oil |
|
|
One unsprayed lemon, juice |
|
|
of |
12 |
|
Dried tomatoes chopped |
20 |
|
Black olives, stoned and |
|
|
chopped |
INSTRUCTIONS
Preheat your oven to 180øC/350øF/gas mark 4. Heat a large frying pan
with the 4 tbsp of oil, add the slices of aubergine in a single layer
and fry for 2 minutes each side until golden brown. Add the 2 tbsp
balsamic vinegar and saut until it is completely evaporated, season
well and set aside. Wipe the pan and add the tomato slices with some
olive oil, a little salt and saut for approx 5 minutes. While these
are cooking, blend together the basil, pine nuts, olive oil and lemon
juice. Add the dried tomatoes and black olives and set aside. Layer
the aubergine slices with the tomatoes, and mascarpone mixture, serve
with the basil vinaigrette spooned around. Converted by MC_Buster.
Per serving: 386 Calories (kcal); 43g Total Fat; (97% calories from
fat); trace Protein; 2g Carbohydrate; 0mg Cholesterol; 192mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 8
1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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