MILLEFEUILLE OF AUBERGINES ON ROCKET MOUSSE


MILLEFEUILLE OF AUBERGINES ON ROCKET MOUSSE

 m.valentino
  • Difficulty: 1
  • Cost: 1
  • Preparation: 2
  • Doses: 4

This is a simple, fresh… summery dish!

INGREDIANTS

  • 16 eggplant slices (about 2 cm thick)
  • 500 ml tomato puree
  • 100 gr rocket
  • 200 gr potato
  • 50 gr grated Ragusano cheese
  • tablespoon fresh goat cheese
  • 30 gr breadcrumbs
  • 12 fresh mint leaves
  • black pepper
  • salt

INSTRUCTIONS

Preparation of the yarrow
  1. Cook the aubergine slices greased with extra virgin olive oil in a striped pan.
  2. In the meantime, get some oven bowls (aluminum) with a diameter of about 6 cm. where you will create the millefeuille by placing fresh tomato, mint, grated ragusano, black pepper and a drop of extra virgin olive oil between one layer and the other.
  3. The fourth and last layer, in addition to the ingredients already mentioned, will also require a pinch of breadcrumbs.
  4. Bake in the oven at 180 ° C for about 20 minutes.
Preparation of the rocket mousse
  1. Boil the rocket for 3 minutes and the potatoes completely, puree everything with an immersion blender adding a spoonful of fresh goat cheese to make the foam softer and tastier.
  2. If the mixture is too thick, you can soften it with a few scoops of whole milk at your convenience.
  3. Pour a little foam on a flat plate and place the millefeuille on it garnishing it with a sprig of fresh mint and a drizzle of extra virgin olive oil. I recommend that you enjoy this dish at room temperature.

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