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eggplant canape
🇧🇷Brazil
•View in original language
(Português)
30 min(s)
6 servings
Lilia Paschoal
@bellissimaliliaincucina- Ingredients
- Recipe
- Eggplant1 unit(s)
- Medium onion1 unit(s)
- Tomato1 unit(s)
- Olive oil1 to taste
- Grated buffalo mozzarella cheese50 g
- Goat cheese50 g
- Oregano1 to taste
- Basil1 to taste
- Salt1 to taste
- Cut the eggplant into slices of approximately two centimeters. To remove the acidity I usually leave it for about 10 minutes to soak in a bowl of water with vinegar. Also cut into slightly thinner slices (1.5 cm), the onion and tomato. Season the eggplant with a little salt and oil (on both sides). I always like to seal the eggplant before using it, which is nothing more than heating both sides of it in a separate frying pan, so that it stays very dry.
- On the tray or skillet, arrange in the following layers: eggplant, onion, goat cheese, tomato, buffalo mozzarella and oregano/basil. Bake in the oven/low heat on a baking sheet for approximately 30 minutes or until golden. Before serving, drizzle with olive oil.
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