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Category: Starters

Melting eggplant and cherry tomato mille-feuille

The melting eggplant and garlic cherry tomato confit mille-feuille, elevated by mozzarella, parmesan, fresh basil, and a touch of peperoncino, offers a harmonious and sophisticated contrast between melting textures and Mediterranean flavors. Nutritionally, this dish stands out for its excellent richness in antioxidants and lycopene thanks to the eggplants and tomatoes, a valuable supply of protein and calcium from the cheeses, and a great source of fiber for only a low amount of carbohydrates, thereby promoting satiety and fitting perfectly into a balanced or gluten-free diet.

Serves
4
Prep
25 min
Cook
35 min
Gluten-freeGluten-freeVegetarianVegetarian
Melting eggplant and cherry tomato mille-feuille
The full card — timings, equipment, make-ahead and Mona’s notes — is part of the club

Method

5 steps
1

Roasting the eggplant rounds: Preheat oven to 200°C (390°F). Brush eggplant slices generously with olive oil, season with salt and pepper, and arrange on lined baking sheets. Roast for 20-25 minutes until tender and golden brown. Let cool slightly.

4 steps

The rest of the method — and the timings, the photographs and cook mode — are part of the Mona Spice Club.

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Pictures

1 photo