Captains Dinner Logo
to top
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.

 

Leave me a message

Leave a Reply

Your email address will not be published. Required fields are marked *

Sweet Potato Soup with Ginger and Shrimp September 12th, 2018 | starter

Sweet potato soup – dead easy

Refined and yet so easy. Ginger, curry and turmeric give this soup that certain something. The shrimp make them suitable for a nice multi-course meal. Of course, it also tastes without shrimp. Lightning fast and just delicious.

read more
Mortadella rolls - Cicchetti in Venice December 2nd, 2022 | starter

Mortadella rolls – cicchetti like at Al Bottegon in Venice

At the Al Bottegon, I am overwhelmed by the multitude of different cicchetti on display. The mortadella rolls according to Al Bottegon’s recipe are also available from time to time at our home in northern Germany.

read more
Tomaten-Gnocchi mit Chorizo-Sauce February 17th, 2019 | main dishes

Tomato gnocchi with chorizo sauce

Tomato gnocchi get their colour from a few tablespoons of tomato paste and their wonderfully fluffy consistency from ricotta. The strong chorizo sauce goes perfectly with the gentle sweetness of the gnocchi. Crispy sage leaves are the aromatic icing on the cake.

read more

Subscribe

Just enter your data, and you will be notified of the latest posts.