John Myers
Melanzane Di Mozzarella
The perfect melanzane di mozzarella recipe with a picture and simple step-by-step instructions.
- 750 g Eggplant fresh
- 1 kilogram Vine tomatoes
- 1 Sprig of basil
- 3 Garlic cloves chopped
- 1,5 Spring onions
- 1 Chilli fresh
- 3 tablespoon Red wine
- 0,5 Blood orange juice
- Salt and pepper
- 1 tablespoon Tomato paste
- 300 g Buffalo mozzarella
- Wash the aubergines, remove the roots and cut into 0.5 cm slices. Fry on both sides in a non-fat coated pan over high heat for about 3 minutes. With this method, the eggplants do not need to be salted or drained. Set the eggplants aside.
- Cut the tomatoes crosswise and pour boiling water over them. Quench with cold water, peel and cut into small cubes. Cut the spring onions into rings. Pluck the leaves from the sprig of basil. Chop the chilli and garlic.
- Fry the spring onion with the basil in a saucepan. Add the tomato paste and continue frying briefly. Reduce the heat and add the tomatoes, garlic, the squeezed juice of half a blood orange, the red wine and the chilli. Simmer for 30 minutes, stirring occasionally. Season to taste with salt and pepper.
- Grease a baking dish with olive oil. Preheat the oven to 200 °. Cut the mozzarella into slices.
- First fill the baking dish with a few eggplant slices, some of the tomatoes and a few mozzarella slices. Repeat this process until all ingredients are used up. Bake in the oven at 200 ° above and under heat for about 25 minutes.
Facebook Comments