Layered aubergines with mascarpone and parmesan, basil vinai

4 servings

Ingredients

Quantity Ingredient
1 large Aubergine cut into 8 slices
4 tablespoons Oil; for frying
2 tablespoons Balsamic vinegar
3 larges Beef steak tomatoes; each sliced into 3
4 tablespoons Olive oil
75 grams Mascarpone; (2 1/2oz)
50 grams Fresh parmesan; finely grated and
; seasoned (2oz)
12 Leaves of basil; finely sliced
Leaves of one small bunch of basil
3 tablespoons Pinenuts
4 tablespoons Olive oil
One unsprayed lemon; juice of
12 Dried tomatoes chopped
20 Black olives; stoned and chopped

Directions

BASIL VINAIGRETTE

Preheat your oven to 180øC/350øF/gas mark 4.

Heat a large frying pan with the 4 tbsp of oil, add the slices of aubergine in a single layer and fry for 2 minutes each side until golden brown. Add the 2 tbsp balsamic vinegar and saut‚ until it is completely evaporated, season well and set aside.

Wipe the pan and add the tomato slices with some olive oil, a little salt and saut‚ for approx 5 minutes. While these are cooking, blend together the basil, pine nuts, olive oil and lemon juice. Add the dried tomatoes and black olives and set aside.

Layer the aubergine slices with the tomatoes, and mascarpone mixture, serve with the basil vinaigrette spooned around.

Converted by MC_Buster.

Per serving: 386 Calories (kcal); 43g Total Fat; (97% calories from fat); trace Protein; 2g Carbohydrate; 0mg Cholesterol; 192mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 8½ Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.

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