bonapeti.com»Recipes»Vegetable Dishes»Mille-Feuille with Eggplant and Zucchini

Mille-Feuille with Eggplant and Zucchini

Nadia Galinova
Translated by
Nadia Galinova
Mille-Feuille with Eggplant and Zucchini
Image: Ivana Krasteva-Pieroni
1 / 2
09/09/2022
Favorites
Cook
Add
Report
Preparation
25 min.
Тotal
25 min.
"Vegetable delights for lovers of aromatic dishes"

Ingredients

  • eggplants - 1 large eggplant
  • zucchini - 1 large zucchini
  • scamorza - 5.3 oz (150 g) type of cheese
  • tomatoes - 3 pcs.
  • garlic - 3 cloves
  • tomato puree - 4/5 cup (200 ml)
  • marjoram - 1 pinch
  • olive oil - 1/2 cup
  • warm water - 1/2 cup
measures

How to cook

Cut the eggplant and zucchini lengthwise. Grill them on the grill pan and then season them with salt and a little olive oil.

Blanch the tomatoes for a few minutes in boiling water. Peel them, remove the seeds and cut them into small cubes.

Fry the finely chopped garlic cloves in a pan with 1/2 cup of olive oil. Add the diced tomatoes and tomato paste. Pour a 1/2 cup of warm water. Season with salt and a pinch of fresh marjoram. Cook the sauce, until it has thickened.

Cover a baking pan with baking paper. Grease it with a little olive oil.

Begin to arrange a row of eggplant, add the tomato sauce and sprinkle with the grated scamorza. Then arrange a row of zucchini and again tomato sauce and scamorza.

You can arrange two portions of the meal from the products indicated in quantity.

Bake at 390°F (200°C) in a preheated oven for 10 minutes.

Serve the dish warm, but it's also delicious chilled!

Rating

4
50
41
30
20
10
Give your rating:
Facebook
Favorites
Twitter
Pinterest