How do you keep the grilled eggplant Melanzane?

Refrigerator: Store the grilled eggplant and tomato sauce separately in airtight containers, a maximum of 2 days. Freezing: Grilled eggplant and tomato sauce can be frozen. Save in freezer -proof containers, a maximum of 3 months. Warm up: defrost the eggplant and sauce in the fridge. Heat in the oven at 180 ° C until warm.

Grilled eggplant Melanzane

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Delicious grilled eggplant Melanzane with spicy tomato sauce and melted scamorza, served on a fresh tomato salad.

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Ingredients

What do you need?

Quantity: 4P

Eggplant:
4 beautiful aubergines
Pepper and salt from the mill
4 tbsp olive oil

Tomato sauce:
2 garlic cloves
2-3 tbsp olive oil
1 shallot
1 TL Piment d’Espelette (or another spicy spice)
2 cans of peeled tomatoes in cubes
1 Kl Balsamicocrème
400 g smoked scamorza

Tomato salad:
400 g cherry tomatoes
4 tbsp soft olive oil extra virgin
2 tbsp of white balsamic vinegar
Pepper from the mill and a pinch of Fleur de Sel
1 kl of fresh or dry oregano, very finely chopped

Eggplant:
4 beautiful aubergines
Pepper and salt from the mill
4 tbsp olive oil

Tomato sauce:
2 garlic cloves
2-3 tbsp olive oil
1 shallot
1 TL Piment d’Espelette (or another spicy spice)
2 cans of peeled tomatoes in cubes
1 Kl Balsamicocrème
400 g smoked scamorza

Preparation method

How do you make this?

Preparation Aubergines: Peel the aubergines as you would peel a potato, but let the crown sit on it.

Pest them all the way with a skewer, sprinkle with salt and steam them for 20 minutes.

Drain the aubergines, place them in a baking dish, sprinkle with pepper, salt and olive oil and grill them in a preheated oven at 190 ° C for 30 minutes.

Tomato sauce: Fry the finely chopped garlic and shallot in olive oil together with the Piment d’Espelette.

Add the tomatoes and balsamicocrème, season with salt and pepper and let it simmer without a lid until the sauce has thickened nicely.

Divide the sauce over each eggplant.

Scamorza: Slice the Scamorza and divide over the aubergines.

Place the oven on the grill position and let the Scamorza color and melt nicely, about 15 minutes.

Tomato salad: Halve the tomatoes and mix with the other ingredients.

Divide the salad over the plates and place a grilled eggplant in each plate.

Finish: Finish with pepper from the mill, some flakes of Piment d’Espelette and drops of olive oil.

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