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Receta Layered Aubergines With Mascarpone And Parmesan, Basil Vinai
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Ingredientes
- 1 lrg Aubergine cut into 8 slices
- 4 Tbsp. Oil, for frying
- 2 Tbsp. Balsamic vinegar
- 3 lrg Beef steak tomatoes, each sliced into 3
- 4 Tbsp. Extra virgin olive oil
- 75 gm Mascarpone, (2 1/2oz)
- 50 gm Fresh parmesan, finely grated and seasoned (2oz)
- 12 x Leaves of basil, finely sliced Leaves of one small bunch of basil
- 3 Tbsp. Pinenuts
- 4 Tbsp. Extra virgin olive oil One unsprayed lemon, juice of
- 12 x Dry tomatoes minced
- 20 x Black olives, stoned and minced
Direcciones
- Preheat your oven to 180 C/350 F/gas mark 4.
- Heat a large frying pan with the 4 tbsp of oil, add in the slices of aubergine in a single layer and fry for 2 min each side till golden. Add in the 2 tbsp balsamic vinegar and saute/fry till it is completely evaporated, season well and set aside.
- Wipe the pan and add in the tomato slices with some extra virgin olive oil, a little salt and saute/fry for approx 5 min.
- While these are cooking, blend together the basil, pine nuts, extra virgin olive oil and lemon juice. Add in the dry tomatoes and black olives and set aside.
- Layer the aubergine slices with the tomatoes, and mascarpone mix, serve with the basil vinaigrette spooned around.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 401g | |
| Recipe makes 4 servings | |
| Calories 1042 | |
| Calories from Fat 965 | 93% |
| Total Fat 108.1g | 135% |
| Saturated Fat 18.18g | 73% |
| Trans Fat 0.35g | |
| Cholesterol 29mg | 10% |
| Sodium 274mg | 11% |
| Potassium 694mg | 20% |
| Total Carbs 15.11g | 4% |
| Dietary Fiber 5.4g | 18% |
| Sugars 8.71g | 6% |
| Protein 8.74g | 14% |
