Ingredients
- For grilled aubergines:
- 3 Aubergine
- 4 Tbsp. Olive oil
- Sel
- For confit garlic tomatoes:
- 1 kg Small tomato
- 5 cloves garlic, peeled
- 5 branches Thyme
- 1 tsp. Fleur de sel
- 1 Tbsp Sugar
- 3 Tbsp Olive oil
- For the accompaniment:
- 100 g Grated Parmesan cheese
- 1 Mozzarella Ball
- 2 branches fresh thyme
- 2 Tbsp. Olive oil
Preparation Method
1. For grilled eggplants: Preheat the oven to 180°C (th.6). Wash the eggplants, remove the ends, then cut them into 1 cm slices. Spread them on the baking sheet covered with cooking paper, then drizzle with olive oil and salt. Bake for 30 min. At Musson, turn the slices, which are sufficiently toasted.
2. Garlic tomatoes: Preheat the oven to 180°C (th.6). Store the tomatoes in a single layer in a baking dish. Slide the thyme and garlic cloves between the tomatoes. Salt, sprinkle with sugar, and drizzle with olive oil. Bake for 1 h. Let the tomatoes cook in the off oven to finish confirm them.
3. Preheat the oven to 180°C (th. 6). Then, with a fork, coarsely crush the cooked tomatoes and garlic cloves directly into the dish. Remove the skin from the tomatoes and garlic cloves.
4. Spread the tomato at the bottom of the dish, then add a layer of eggplant.
5. Sprinkle with Parmesan cheese and repeat until the ingredients are exhausted.
6. Finally, spread the chopped mozzarella on top of the dish, sprinkle with the sprinkling thyme and drizzle with olive oil. Bake for 20 to 30 min.
