Millefoglie di Melanzane

Millefoglie di Melanzane
  • 4 servings
  • 5 minutes to prepare
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Ingredients

  • 1 aubergine
  • Italian extra virgin olive oil (evoo)
  • Salt and pepper
  • 2 shallots, finely diced
  • 2 whole garlic cloves
  • 1 fresh chilli, sliced and seeds removed
  • 6 fresh basil leaves
  • 300g baby plum tomatoes
  • 200g Fontina cheese, thinly sliced
  • Parmigiano Reggiano cheese, grated
  • Handful of pistachios, crushed

Instructions

*Image and recipe by Chef Maurizio of La Locanda

Method:

  1. Slice the aubergine and drizzle with Italian extra virgin olive oil (evoo), add the salt & pepper and grill until golden brown.
  2. In a frying pan add a dash of evoo and cook the shallot, whole garlic cloves, sliced chilli, a couple of basil leaves and a little salt & pepper.
  3. Chop the baby plum tomatoes in half and add to the frying pan.
  4. Thinly slice the Fontina cheese.
  5. To construct the dish, layer an aubergine slice, Fontina cheese slice, a spoonful of the tomatoes, grated Parmigiano Reggiano cheese and repeat for 3-4 layers.
  6. Finish with a cheese layer, secure with a cocktail stick and bake in the oven at 200°C/180° for 5 minutes.
  7. Serve with a salad of chopped baby plum tomatoes, crushed pistachios, finely diced shallots, chopped basil, evoo and salt and pepper.

Chef Maurizio’s Tip:

To prevent the sliced aubergines from sticking, make sure the olive oil is very hot and use a non-stick frying pan.

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