| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Sami |
The, Green, Gourmet |
1 |
servings |
INGREDIENTS
| 50 |
g |
Onions; finely chopped |
| 1 |
|
Clove garlic; chopped |
| 25 |
g |
Butter |
| 25 |
g |
Tomato puree |
| 400 |
g |
Wild mushrooms; up to 500 |
| 100 |
ml |
Balsamic vinegar |
| 4 |
md |
Tomatoes |
| 2 |
|
Aubergines |
| 60 |
ml |
Olive oil |
|
|
Flour |
| 25 |
g |
Breadcrumbs |
| 25 |
g |
Grated parmesan cheese |
INSTRUCTIONS
Fry the mushrooms in a little olive oil and season with salt and pepper.
Cook the onions and garlic in a little butter for a few minutes, then add
the tomato puree and the mushrooms. Add the vinegar and bring to the boil.
Allow to simmer for 10-15 minutes, until the mixture is quite dry.
Peel the aubergines and cut into 1/4" slices, then dredge in a little flour
and fry in hot oil until golden brown. Drain. Peel the tomatoes and cut
them into 1/4" slices.
Using a salad ring, place a slice of aubergine in the bottom, then a slice
of tomato, some mushroom mixture and repeat, ending with a slice of
aubergine.
Sprinkle with breadcrumbs and cheese and a little olive oil, then bake in a
hot oven for 15 minutes.
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