Aubergine millefeuille with confit tomatoes and burrata cheese

INGREDIENTS FOR 2 PEOPLE (2 turrets) :

• 1 medium aubergine
• 2 tomatoes
• ½ medium/large Tropea red onion
• 150 gr stracciatella of burrata
• 1 glass of red wine
• 1 sprig of thyme
• 1 sprig of rosemary
• 2 tablespoons of oregano
• 1 tablespoon of chives
• 1 clove of garlic
• Fresh basil
• 1 tablespoon of granulated sugar
• Extra virgin olive oil
• Salt to taste
• Pepper to taste (optional)
• 1 tablespoon of Parmesan cheese (optional)

COOKING TOOLS :

• Pan Pots Lambs
• Non-stick pan Pentole agnelli
• Grill Pots Lambs

PROCEDURE :

First, proceed with the preparation of the aubergines:

• Wash the eggplant and cut it into very thin slices, alternate them in a colander and salt the whole surface well, finally put a plate with a weight on it;
• leave everything for at least a few hours: with this procedure you will make the aubergine water and remove that bitter taste.

Then proceed with the preparation of the confit tomatoes:

• Wash the tomatoes and always cut them into thin slices, arrange them on a plate lined with parchment paper, pre-heat the oven to 140°;
• Chop the garlic, thyme, rosemary and chives and spread it generously over the tomatoes;
• Also pour a little oregano, sugar and finally distribute a drizzle of extra virgin olive oil on all the slices;
• Leave in the oven for 2 hours at 140°, the tomatoes will lose their water and caramelize slightly.

While the tomatoes are slowly cooking, prepare the aubergines and the onion:

• Cut the onion into very thin slices, pour them into a pan with a drizzle of oil, add salt and when they are slightly wilted add the red wine; let simmer on low heat for 15/20 minutes.
• Take a pan, brush it with a little oil and grill the aubergines over high heat.

Once the tomatoes are ready, proceed with the composition of the turrets:

• Take a cylindrical pasta cup, place a few slices of aubergine on the bottom, then a few slices of tomato, 2 teaspoons of onion, 1 generous tablespoon of stracciatella di burrata cheese, a few basil leaves and a drop of oil;
• proceed to make the second layer in the same order.

• If you like, you can pour a little Parmesan cheese, some pepper, a pinch of salt and a drop of extra virgin olive oil.

This dish with typically Mediterranean flavors and colors can be enjoyed at room temperature or warm (if made immediately once all the ingredients are ready) especially in summer or hot, spending a few minutes in the oven with grill function.
Enjoy your meal!