Eggplant and mozzarella millefeuille
Ingredients for 2 people
Buffalo Mozzarella Tenuta Agrilat 250 g
Eggplant n 1
Basil 20 g
Ice 10 g
Extra virgin olive oil
Garlic 1 clove
Salt and Pepper To Taste
Cut the aubergine into slices and cut the mozzarella equally. Grill the aubergine with a little salt, then season with oil and garlic and arrange in layers alternating slices of eggplant with slices of mozzarella.
For the basil: blanch the basil for 1 minute and then cool, blend with ice and oil and obtain an emulsion, filter and use.