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Aubergine Antipasti Mozzarella

Eggplant & mozzarella

February 23rd, 2018 | starter

Eggplants are indispensable to an Italian appetizer plate. In this recipe eggplant, tomato, prosciutto and mozzarella enter a creamy liaison. Ready in 30 minutes the sunny taste makes me believe that summer is not far…

Eggplant with mozzarella

(serves 4)

2 eggplants
cut into slices (1 cm)
6 TS olive oil
sauté slices about 5 minutes, remove, drain on kitchen paper
salt, pepper
season, put on baking tray lined with baking paper
4 tomatoes
cut into slices, place one on each eggplant slice, salt and pepper
1 bunch basil
put some basil aside for the decoration, finely cut the remaining and spread on the tomatoes
100 g Parma ham
pluck in pieces, place on top
2 mozzarella cheese (125 g) each
cut into slices and place on top
bake the eggplant “tower” under the preheated grill (240 ° C) for about 8 minutes
serve garnished with remaining basil leaves

And that’s how the wife of the captain does it

For this dish, I don’t use a simple black pepper, but a special pepper mixture called “Jahreszeiten Gewürz” which means season’s seasoning of a German spice specialist called “Altes Gewürzamt”. This is my absolute favorite spice with tomatoes. It is a sort of pepper (piper nigrum) in five different processing stages. Steaks and tomatoes? Only with good salt and Jahreszeiten Gewürz, nothing else.

 

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