Aubergine, tomato and burrata millefeuille

Vegetables4 people
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By Ángela

Eggplants are one of my favorite vegetables. They are perfect with any dish you prepare, since they can be cooked in many ways, both in hot dishes and in cold dishes.

Today we have prepared an aubergine millefeuille stuffed with vegetables that is really delicious.

Aubergine, tomato and burrata millefeuille

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Eggplants are one of my favorite vegetables and this millefeuille recipe is scrumptious

Aubergine, tomato and burrata millefeuille
  • Ángela
  • Kitchen: cuisine
  • Recipe type: vegetables
  • Rations: 4
  • Total time:

Ingredients

  • 2 medium eggplants
  • 1 / 2 cebolla
  • 1 green pepper
  • 2 tomates
  • 150 gr of quso mozzarella burrata
  • A tablespoon of olive oil
  • A tablespoon of dried thyme
  • Sal Island
  • Pepper
  • Some basil leaves

Preparation

  1. We clean the aubergines and cut them into slices about 1,5cm thick. Heat a tablespoon of olive oil in a pan, and grill the eggplant slices for a couple of minutes on both sides. We withdraw and leave reserved.

  2. Finely chop the onion, tomato, and pepper and cook it in the same pan where we made the aubergines, adding one more tablespoon of oil. We let it cook for about 5 minutes, and we remove them from the heat.

  3. We grease a container with a little olive oil. We place a few slices of aubergine, and followed on top of each of them the mixture of tomato, pepper and onion. We put another slice of eggplant, and on it a slice of burrata, we repeat the operation until making 4 layers and forming a small millefeuille.

  4. Decorate with a touch of burrata on top. We put the oven to preheat to 180ºC and roast for about 20 minutes until the cheese is gratinated.

  5. Taste it with a drizzle of olive oil and some fresh basil leaves on top.

Delicious !!


Discover other recipes of: Vegetarian Recipes, Recipes Vegetables

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