Informations:
For
Experienceds
Medium
Servings:
6
persons
Length:
15
minutes of cooking
30
minutes of baking
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Ingredients:
15 aubergines
250 g of ewe cheese (or goat cheese)
mozzarella
25 cl of olive oil
1 bunch of basil
oregano
salt, pepper
Making:
Cut both extremities of the aubergines. Without peeling them, cut them into regular slices lengthwise. Salt. Spray them with a dribble of oil.
Brown 3 to 4 min in the frying pan into 5 cl of olive oil. You can proceed the same in several times. If necessary, add a little oil in the frying pan. Mop them once brown on some absorbing paper. Salt and pepper.
Crush the soft white cheese and the chiselled basil (by taking care of reserving some stalks for the finish). Pepper but do not salt, the cheese and the aubergines being already salted.
Preheat the oven at 180°C (gas 4). Cover the bottom and the edges of the buttered mould with the slices of aubergines. Cover them with a fine layer of mozzarella and with the soft white cheese. Recover with aubergines. Continue to fill in the mould by alternating all the elements. End by a layer of aubergines. Ram down the contents of the mould by pressing on the surface. Bake for 40 minutes.
To serve, just turn out the millefeuille. Decorate with some basil and serve with a salad of pine nuts and Parmesan cheese.
Bon Appétit !
En accompagnement : Un côte de provence ou un tavel rosé, servi à 10°C
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