Layered aubergines with mascarpone and parmesan, basil pest

1 servings

Ingredients

Quantity Ingredient
1 small Aubergine; (cut into 6 slices)
4 tablespoons Oil for frying
2 tablespoons Balsamic vinegar
1 large Red pepper; (cut into 4)
50 millilitres Olive oil; (2fl oz)
50 grams Mascarpone; (2 oz)
50 grams Fresh Parmesan cheese
1 small Bunc basil leaves
3 tablespoons Pinenuts
12 Leaves of fresh basil
4 tablespoons Olive oil; (50ml)
1 Lemon; Juice of

Directions

FOR THE BASIL PESTO

Heat a large frying pan with 4 tbsp of olive oil, add the slices of aubergine in a single layer and fry for 2 minutes unitl golden brown. Add the 2 tbsp of balsamic vinegar and saute until it is completely evaporated.

Season well, transfer to absorbent paper and set aside.

Wipe the pan and add the red pepper quarters with some olive oil and a little salt and sugar, saute for about 5 minutes and then place with the aubergines.

While these are cooking blend together the basil pesto ingredients.

Interpose the aubergine slices with the roasted peppers and mascarpone mixture, serve the basil pesto on top and drizzle with the cooking oil from the peppers.

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

Related recipes