Before the end of the season, don’t miss the opportunity to enhance the last aubergines with our tasty recipe for aubergine, mozzarella, tomato and oregano millefeuille. An explosion of Mediterranean flavors that will delight your taste buds!
Summer stars used for moussakas, caviar, parmiggiana, eggplants are still in season, and it’s time to transform them into an irresistible, sun-drenched dish. Imagine melting slices of grilled eggplant, coated in creamy mozzarella and juicy tomatoes, all enhanced by a touch of oregano. Sounds tempting, right? Here’s a quick and easy recipe to bring a little summer warmth to your table before fall sets in for good.
Ingredients for 2 people
2 eggplants
3 tomatoes
1 ball of mozzarella
2 tablespoons oregano
2 tablespoons olive oil
1 pinch of salt or fine salt on each slice
1 pinch of pepper on each slice
How to cook these delicious eggplants
Start by washing the eggplants and then cut them lengthwise into slices about 1/2 cm thick. You should get 8 slices.
Brush each eggplant slice with olive oil, then grill them for about 3 minutes. You can use a grill, a frying pan or even a stone grill, making sure to turn them over for even cooking. Once golden, set them aside.
Cut the tomatoes into…
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Also read:
What to do with green tomatoes at the end of the season?
6 End-of-Season Tomato Recipes
Cyril Lignac shares his delicious recipe for eggplant tatin to enjoy this vegetable before the end of the season
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