Recipe for Mille Feuille of Aubergine
Ingredents: 1/2 kg eggplant1 cup chopped onion1/4 cup chopped garlic1 tbsp chopped green chillies4 tbsp basil oil1 cup balsamic vinegar1 cup extra virgin olive oil1 cup chopped tomatoes3 tbsp lemon juiceSalt to tasteBalsamic reduction, tomato vinaigrette and basil leaf to garnish
Method:
Cut eggplant into thin slices and grill it.In a bowl, mix onions, garlic, green chillies, basil oil, balsamic vinegar, extra virgin olive oil, chopped tomatoes, lemon juice and salt.Take a separate bowl and line its base with the eggplant slices.Pour over the salad mixture and then add another layer of eggplant slices on top, this time the other way round.Seal it with a cling film and refrigerate for 2 days.Now, cut the refrigerated layers into square pieces and sprinkle some basil oil, tomato vinaigrette and balsamic reduction. Garnish with basil leaf and serve.
Recipe By: Chef J. F. Pelaezthreesixty?, The Oberoi (Fusion Oriental)
Other recipes from 'Vegetarian - Fusion Oriental' category