Aubergine millefeuille with roasted tomatoes
 
Prep time
Cook time
Total time
 
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Ingredienten
  • 2 aubergines
  • 10 cherry tomatoes
  • rucola (150 gr)
  • balsamic vinegar
  • olive oil
  • 1 tsp sugar
  • pepper and sea salt
  • 6 slices of parma
  • roasted pine nuts
Werkwijze
  1. Start by drying the parma in the oven for about 10 minutes at 150°C. The ham must be crisp.
  2. Halve the tomatoes and place them in a non-stick oven pan. Sprinkle with pepper, salt, sugar and olive oil and bake in the over for about 25 minutes at 160°C.
  3. Slice your aubergine length wise in thin slices (about half a centimeter) and sprinkle them with salt. Spread them next to each other on kitchen paper and cover them with kitchen paper . Put some weight (a plank?) on it and let it rest for 10 minutes.
  4. take of the paper and the water that came out of the aubergine. Now you can sprinkle them with some olive oil and start grilling them on a plancha or in the oven.
  5. When all aubergines are grilled you can start to assemble your millefeuille.
  6. First a slice of aubergine, then some roasted tomatoes, a slice of parma and some rucola. Then another slice of aubergine, tomatoes, parma an rucola. Finish with a slice of aubergine, some rucola and pine nuts. Just before serving you can add some balsamic crème if you like.
  7. Enjoy!
Nutrition Information
Serving size: 2
Recipe by Must Be Yummie at https://mustbeyummie.com/millefeuille-aubergine/