Layered aubergines with mascarpone and parmesan, basil vinai
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | large | Aubergine cut into 8 slices |
| 4 | tablespoons | Oil; for frying |
| 2 | tablespoons | Balsamic vinegar |
| 3 | larges | Beef steak tomatoes; each sliced into 3 |
| 4 | tablespoons | Olive oil |
| 75 | grams | Mascarpone; (2 1/2oz) |
| 50 | grams | Fresh parmesan; finely grated and |
| ; seasoned (2oz) | ||
| 12 | Leaves of basil; finely sliced | |
| Leaves of one small bunch of basil | ||
| 3 | tablespoons | Pinenuts |
| 4 | tablespoons | Olive oil |
| One unsprayed lemon; juice of | ||
| 12 | Dried tomatoes chopped | |
| 20 | Black olives; stoned and chopped | |
Directions
BASIL VINAIGRETTE
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; 8½ Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.