Mozzarella with pepperoniata
A tasty Italian recipe. The vegetarian starter contains the following ingredients: eggplant, olive oil, mozzarella (cheese, a 125 g), lamb's lettuce (a 75 g), peperonata (190 g) and balsamic vinegar.
Cut aubergine into (at least 8) slices and sprinkle with salt.
Heat oil in frying pan and eggplant slices in 10 min.
Drain on kitchen paper.
Cut Mozzarella into 8 slices.
Spread the lamb's lettuce on four plates.
Place aubergine in the middle of each plate.
Put Mozzarella on top and cover with pepperoni.
Put eggplant, mozzarella and peperonata on top again.
Balsamic vinegar is sprinkled around and over field lettuce.
Blogs that might be interesting
50 minAppetizerolive oil, onion, red pointed pepper, thyme twigs, dry white wine, ricotta, egg yolk, Parmesan cheese, leaf parsley, parsnip, water, salt,broth of red pepper with ricotta balls and parsnip stars
20 minAppetizerolive oil, celery, garlic, herbal stock, multigrain petit, fresh walnut pesto, mature cheese, fresh thyme leaves,celery-cheese soup with walnut crostini
15 minLunchfresh spinach, seedless red grape, blueberry, old cheese, almond, oil, White bread, (mustard) vinaigrette,fruity spinach salad with old cheese
15 minAppetizerold cheese, perennial crumb cheese, unsalted nuts, fresh thyme, arugula, mild olive oil, liquid honey, orange juice, orange peels,salad with old cheese, white raisins, honey and nuts