Cold eggplant tower
Instructions
Wash the eggplants and cut them into slices high half a centimetre.
Put them in salt in a plate tilted and with a weight on top to remove bitter water.
After half an hour fast rinse, dry, brush with a little oil and cook them on the grill to lively fire from both sides.
Wash, Peel, seed the tomatoes, cut into thin slices and mozzarella and onions.
Lightly toasted bread slices, remove the crust and place on a serving dish.
Distributed over a layer of Eggplant, salt and pepper.
Continue with one of mozzarella, basil leaves, salt and pepper, then another of tomatoes with salt and pepper.
Continue layers until exhaustion ingredients, seasoned with spilled oil, spread some other Basil leaf.
Let it sit for fifteen minutes and serve.
Accompanying wines: Riviera Ligure Di Ponente Vermentino DOC, Verdicchio Dei Castelli Di Jesi DOC, Guardiola Bianco DOC.
Ingredients and dosing for 4 persons
- 600 g of eggplant
- 350 g of mozzarella
- 4 slices of bread
- 4 ripe tomatoes
- 1 scallion
- Basil
- Olive oil
- Salt
- Pepper