Mediterranean cuisine for every day

Millefeuille of eggplants and parmesan cheese chips

6 comments Jul 19th, 2009 | By | Category: Recipes, Starters

When I served this dish to my guests they were excited about the combination of hot and juicy eggplant with crusty parmesan chips.

I spotted this recipe at lamiacucinas blog and prepared a variation of it. Not only the name is different, as well the method of preparation varies.

Preparation time: 20 minutes
Cooking time: 90 minutes
Medium-difficult recipe

Ingredients:

  • 1 kilogram eggplants
  • 4 tomatos
  • 3 cloves of garlic
  • some rosemary
  • 150 gram of parmesan, grounded
  • 20 grams flour
  • a sip of red wine
  • salt and fresh pepper

Preparation:

A day in advance:

Slice the eggplants into 3 cm thick slices and salt them well. Let them rest for 30 minutes. Then wash the salt off and dry the slices using some kitchen paper or a towel. Fry them in a pan with olive oil until brown.

Meanwhile dice the tomatoes. Cook them in a pot with red wine, some rosemary, salt and pepper. Low heat for half an hour.

Staple the eggplant slices into a casserole and add the tomato sauce to it. Bake it in the oven for 30 minutes at 200 degrees. Let it rest for half a day so that it soaks in all the juices.

The day you actually want to serve the dish:

Mix the parmesan with the flour, add some pepper. Put a baking paper on the baking tray and form circles of parmesan on top of the paper.

Put the tray into the oven and let it bake for 10 minutes at 160 degrees. Remove the tray form the oven and let it cool down before you remove the parmesan-chips from the paper.Repeat this step until you have produced a sufficient amount of chips.

Heat the casserole with the eggplants in the oven. 15 min. at 120 degrees should be fine, you just want to warm it!

Now staple the dish on the plate, starting with a piece of eggplant followed by a parmesan chip. Repeat this step. It looks better if you finish with a slice of eggplant on top. Plus, it´s easier to cut.

Decorate with some basil or tomato sauce from the eggplant casserole.

TIP: The parmesan-chips taste great on their own with a glass of wine, served as a snack or finger food.

The German Version”Auberginen Millefeuille” you cen find here.

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6 comments
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  1. [...] Die englische Version “Millefeuille of eggplants and parmesan cheese chips” findet sich … [...]

  2. Very summery and falvorful! A delicious recipe!

    Cheers,

    Rosa

  3. Your picture looks beautiful and surely it’s very original and sounds delicious.

  4. Such an original recipe! Thanks for sharing!

  5. Tobias, a simple dish with lots of sophistication…I’d love to try this out.

  6. oh gosh Tobias this looks amazing!!! Absolutely delightfull little first course. I’m a sucker for eggplants, so this is perfect for me :)

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