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Mediterranean Vegetable Millefeuille |
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Ingredients
for 4 servings:
• 400 g eggplant
• 400 g tomato
• 200 g mozzarella cheese
• 1 scallion
• 200 g Calvo Tuna packed in water or vegetable oil
• 8 tablespoons olive oil
• Ground pepper to taste
• Oregano to taste
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Preparation
Wash the eggplant, cut in ½ cm slices and place in water for 15 minutes. Drain well. Wash the tomatoes, dry then and also cut into slices.
Cut the cheese into fine slices. Cut the green part of the scallion, and cook in boiling water for 5 minutes. Cut into long, thin strips. Oil a grill or skillet and roast the eggplant for 5 minutes on each side.
To put together the layers, place 2 strips of scallion on a work surface. Add 1 eggplant slice, 1 cheese slice, crumbled tuna, 1 tomato slice, etc., making heaps as shown in the photograph.
Tie the pile together with the scallion strip and place in an oven-proof dish. Sprinkle with oregano and pepper, drizzle with the remaining oil and place in the pre-heated oven for 15 minutes.
Garnish with the remaining tuna on top, and with chopped tomato and scallions around the edges. |
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