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Layered Aubergines With Mascarpone And Parmesan, Basil Vi

January 29, 2023

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 180Ã¸C/350Ã¸F/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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