Melanzana - eggplant pastry which is wow! (Photo: Avi Sinclair)
A recipe by Chef Avi Sinclair from La Piedra restaurant that promises "a delicious version of the classic Italian dish, and an easy dish to prepare on the one hand, but on the other hand luxurious and perfect for the holiday table."
Cakes, pastries and cheeses: the perfect recipe page for Shavuot
Chef Avi Sinclair's Melanzana (Photo: Avi Sinclair)
Groceries
- 4 medium eggplants, peeled and sliced into 1.5 cm thick slices
- 1/2 cupwheat olive oil
- 3 medium grated tomatoes
- 1 box of crushed tomatoes (from Italian brand) 400 g
- 300 g sliced mozzarella
- 100 gramsParmesan
- A handful of basil leaves
- Salt and pepper
- For conversion table click here >
Method of preparation
How do you prepare an Italian delight - eggplant melanzana?
1Spread the eggplant slices with olive oil, season with salt and ground pepper and place in a pan for the oven. Preheat the oven to 180 degrees Celsius and bake the eggplants for about 15 minutes on each side until golden brown.
2Heat the tomato sauce and grated tomatoes in a pan with a little olive oil and basil leaves. Season with a little salt and ground pepper.
3Build the dish: Spread a deep pan that can contain all the eggplants and other ingredients in olive oil. Pour a little of the tomato sauce, a little parmesan, basil leaves, and line with eggplant and topped with a layer of mozzarella. And again tomatoes, parmesan, basil, eggplant, mozzarella and continue like this two more layers. Finally sprinkle the remaining Parmesan cheese.
Bake in the oven at 4 degrees Celsius for about 180 minutes, until the cheese is golden.
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Tags
- Shavuot
- Cheese
- Eggplant