The eggplant slice is a cute idea that can also be an APPETIZER to bring to the table a dish that is partially cooked and partially raw, a perfect EGGPLANT CAPRESE for the upcoming summer season!
The EGGPLANT must clearly be cooked because this vegetable must be cooked since it contains solanine which, when consumed in certain quantities, can poison the body, and this is the only “problem” if we can call it that because the eggplant slice EGGPLANTS is not a very quick dish!
The caprese slice made with oven-baked EGGPLANTS can, at will, be turned into a main dish or a tasty appetizer side dish…
The EGGPLANT is baked in the oven, and we can cook it whole wrapped in parchment paper or already cut into slices at least 0.4 inches (1 cm) thick and then reassemble the vegetable when plating.
For cheese, I used a burratina (the ones from FAMILA supermarket are excellent), shredding it as I composed the dish, but clearly, we can use excellent cow’s milk or buffalo mozzarella to taste!
I added a few pinches of dried oregano during the cooking on the eggplant slices and then, when serving the almost eggplant caprese at the table, some basil leaves which, like parsley, always go wonderfully!
°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°
Would you like to receive a sweet and a savory recipe directly on your phone every day?
Join my WhatsApp channel “La cucina di ASI”: zero spam, just delicious inspirations from Monday to Friday!
Click here to subscribe now! https://www.whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F
°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°““““““““°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°
Here are some first course recipes with eggplants:
- Difficulty: Easy
- Cost: Economic
- Preparation time: 15 Minutes
- Portions: 2
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer, and Autumn
EGGPLANT SLICE Ingredients
- 1 eggplant (long and plump)
- 1 tomato
- 4.2 oz burrata
- to taste dried oregano
- to taste basil
- to taste extra virgin olive oil
- to taste salt
- to taste pepper
Tools
#ADV
- Baking Trays
- Parchment Paper
- Knives
Steps
1) I preferred to cut the eggplant before cooking because I feared I couldn’t slice it precisely once cooked as it would become so soft and the slices would come out a bit crooked!
2) Then, after washing and drying the eggplant, I sliced it into 0.4/0.6 inch (1/1.5 cm) slices.
3) I laid the slices slightly overlapping them on a sheet of parchment paper (or aluminum foil) and seasoned them with dried oregano and a drizzle of extra virgin olive oil.
4) I placed the “sausage” in the oven at 356°F (180°C) for about 30/35 minutes.
5) While the eggplant cooks, I wash and slice the tomato, leaving it on a serving plate.
6) Once the cooking is finished and the eggplant slices for the slice are cooled, I compose the dish by layering the vegetable slices and then shredding the burrata on top, also adding some fresh basil leaves.
7) A drizzle of extra virgin olive oil, a pinch of salt and pepper, and this delicious summer dish is ready to be brought to the table and tasted!
Enjoy your meal!
Annalisa
°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°
Annalisa…
1) I believe the eggplant slice is a summer dish that can be made a day in advance and is, in its simplicity, very good!
2) If we want to make it richer, we can season it with some Genoese pesto or even olive pesto, what do you think?
