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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June 27th, 2018 | main dishes

The halibut, which is a flounder

The name is misleading, because strictly speaking, the white halibut is a flounder, because he is right-eyed. His body is brown-black and white on the “blind side”, hence the name. It can become incredible four meters long. Ours was not that big…