Born to promote the authentic Italian food. With Love ❤️

Eggplant canapes

by | Jul 18, 2017 | Recipes | 0 comments

DIFFICULTY: 3
25 minutes
INGREDIENTS PER 6 PEOPLE

Eggplants, 2
Mozzarella, 1
Capers, 1 tbsp
Tomatoes, 4
Mint, few leaves
Salt
Olive oil
Vinegar, 1 tbsp
Olives, 10

PROCEDURE

Slice the eggplants about 0,4 inch thick. Sprinkle them with salt, then let them rest for 10-15 minutes. Absorb the water they have released with a kitchen towel, then brush them up with a little of olive oil.
Heat a griddle pan until hot and cook the aubergines on both sides for 10 minutes to soften them up.
Chop the olives, capers, tomatoes, mozzarella and mint. Mix them up in a bowl with the olive oil and vinegar, then put them on top of the sliced aubergines. Serve with some rustic bread.

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