Name: Aubergine millefeuille with buffalo mozzarella
Yield: 4
Cuisine: cuisine
Ingredients: 2 buffalo mozzarellas; 2 eggplants; 750 g of ripe tomatoes; 75 g flour; Virgin olive oil; Some basil leaves; Sal Island; Balsamic vinegar

After the Christmas excesses, we welcome you with a recipe that will delight the little ones in the house because in addition to being delicious, it is super fun to prepare. Take note!

Aubergine millefeuille with buffalo mozzarella

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This dish of aubergine Millefeuille with buffalo mozzarella is delicious, be sure to try it

Milhojas de berenjena con mozzarella de búfala

Ángela

Kitchen: cuisine
Recipe type: vegetables
Rations: 4

Total time:

Ingredients

2 buffalo mozzarellas
2 eggplants
750 g of ripe tomatoes
75 g flour
Virgin olive oil
Some basil leaves
Sal Island
Balsamic vinegar

Preparation

Cut the mozzarella balls into slices. Meanwhile, she peels the aubergines, wash them and cut them into discs about 5 millimeters thick.
Pass each of the discs through the flour and fry them in a pan with olive oil. Let them brown on both sides until they are very crispy.
Wash the tomatoes and pass them through the food processor. Once they are well crushed, pass them through the Chinese.
Season the salt and mix with a little olive oil, stirring constantly with the whisk. Add the tomato sauce and a little modena vinegar and mix everything.
Pour the sauce in the bottom of each of the dishes and go placing the layers of aubergine and mozzarella on top to finish decorating with some basil leaves.
If you give them a heat stroke, they are delicious because the buffalo mozzarella melts and is delicious.

Recetín

Aubergine millefeuille with buffalo mozzarella