Torre de berenjenas , tomates y queso joven
ingredients for 4 people
2 eggplants, 3 beef tomatoes, young white cheese, parsley, 6 tablespoons olive oil, 3 tablespoons balsamic vinegar, 1 clove garlic
Preparation
Cut the eggplants into 8 slices about 1 centimeter thick, sprinkle them with salt and leave them for half an hour. Peel the tomatoes and cut them into 8 slices about 1 centimeter thick. Cut the young cheese into 4 slices. Pat the eggplants dry and fry them nice and brown and add some salt. Meanwhile, make the vinaigrette. Whisk the olive oil, balsamic vinegar, crushed garlic and a little sugar into a nice thick, dark sauce (add some more balasamico cream if necessary)
Prepare
Make turrets and stack eggplant/tomato/cheese/tomato/aubergine on top of each other sprinkle some layers with some salt and pepper. Finish by spooning the vinaigrette over it and sprinkle some chopped parsley on top.
