![Melanzane fritte con mozzarella e olive [Click to enlarge] Melanzane fritte con mozzarella e olive [Click to enlarge]](images/205855_T.jpg)
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Melanzane fritte con mozzarella e oliveIngredients, amounts for 4 people: garlic - basil - onion 1/2 - white flour a little - aubergine 4 - "mozzarella" cheese 1 - olive oil - black olives 20 - pepper - tomatoes 1 Ib 2 oz - salt
Preparation:
Sauté a clove of garlic and the finely chopped onion in 50 g (2 oz) of oil, then add the chopped up tomatoes; season with salt and pepper, add a few basil leaves and a drop of water. Once the tomatoes are well cooked, pass them through a sieve. Peel the aubergines, cut into slices, arrange them in a sieve, salt them and leave like this for about one hour to allow them to lose their bitter water, then wash them and dry them. Flour them lightly and fry in plenty of oil; when they are golden brown, drain them and arrange them in layers in an oven dish, covering each layer with the tomato sauce, the sliced mozzarella and the stoned olives. The last layer should be of tomato sauce; sprinkle with oil and put the dish in the oven heated to 200°C/400°F/Gas Mark 6. Leave for about 15 minutes. Serve hot as side dish; cold as an hors d’oeuvres. |