Millefoglie di Melanzane Recipe | Booths Supermarket
*Image and recipe by Chef Maurizio of La Locanda Method: Slice the aubergine and drizzle with Italian extra virgin olive oil (evoo), add the salt &
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Cooking tools:
- Grill
- Oven
- Chef's knife
- Cutting board
- Nonstick skillet
- Baking sheet
- Grater
- Toothpick
- Spoon
- Serving bowl
- Plate
Ingredients
- 1 aubergine
- Italian extra virgin olive oil (evoo)
- Salt
- pepper
- 2 shallots, finely diced
- 2 whole garlic cloves
- 1 fresh chilli, sliced and seeds removed
- 6 fresh basil leaves
- 300g baby plum tomatoes
- 200g Fontina cheese, thinly sliced
- Parmigiano Reggiano cheese, grated
- Handful of pistachios, crushed
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