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Ingredientes
- 4 Tbsp. Extra virgin olive oil Sunflower oil, for deep frying
- 2 x Garlic cloves
- 1 sprg rosemary
- 2 sm Aubergines
- 100 gm Feta cheese
- 1 lrg Tomato
- 50 ml Balsamic vinegar
- 1 handf fresh basil leaves
- 1 x Garlic clove, roughly minced
- 1 Tbsp. Extra virgin olive oil
Direcciones
- 1 Heat 2 tbs of extra virgin olive oil in a griddle pan. Heat a small pan half full with sunflower oil.
- 2 Crush two garlic cloves with the side of a knife to just break open. Put the garlic and rosemary into the sunflower oil to allow it to infuse.
- 3 Slice the aubergine into 1cm wide rings, reserving the green tops.
- Place the slices in the griddle pan, drizzle the remaining extra virgin olive oil over and season well. Cook on each side till charred and golden brown.
- 4 Cut the feta cheese into slices 1/2 cm thick. Slice the tomato.
- Heat a small pan. Pour the balsamic vinegar in and heat till reduced
- 5 Fry the tops of the aubergines in the sunflower oil for 2 min till crisp. Blitz the basil, garlic and extra virgin olive oil in a processor to make the pesto.
- 6 Arrange the aubergine, feta cheese and tomato slices alternatively, seasoning each layer, finishing with the green top. Drizzle the balsamic vinegar over the top and the pesto around the edge.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 543g | |
| Recipe makes 2 servings | |
| Calories 331 | |
| Calories from Fat 163 | 49% |
| Total Fat 18.53g | 23% |
| Saturated Fat 8.67g | 35% |
| Trans Fat 0.0g | |
| Cholesterol 45mg | 15% |
| Sodium 577mg | 24% |
| Potassium 1143mg | 33% |
| Total Carbs 33.38g | 9% |
| Dietary Fiber 14.4g | 48% |
| Sugars 17.01g | 11% |
| Protein 12.05g | 19% |
