Ingredients for 6 people:
1 eggplant
2 large tomatoes
4 tablespoons olive oil
1 tablespoon orange juice
1 pinch of chili, ground
4 tsp. chopped thyme
3 scoops of mozzarella 125 g each
3 figs
grated peel of 1/2 organic orange
sprigs of thyme
pepper
salt
You will also need:
Some olive oil for the ramekins and the grill pan.
Preparation:
1. Rinse and clean the eggplant. Cut crosswise into thin slices (approx. 3 mm).
Salt eggplant slices on both sides and place side by side on a large plate. Let rest for 10 minutes.
2. Rinse, clean and slice tomatoes. Mix olive oil with orange juice, grated orange peel, salt, pepper, chili and thyme. Cut mozzarella into thin slices.
3. Brush grill pan with a little olive oil and heat. Pat eggplants dry with paper towel. Then grill on both sides.
4. Brush small round ovenproof dishes with olive oil. Alternate layers of eggplant, tomatoes and mozzarella, brushing with the thyme oil. The last layer should be mozzarella. Rinse figs and cut in half. Straighten the round sides a bit and place on top of the mozzarella. Also brush with the thyme oil. Cover with thyme on top. Bake in the preheated oven at 220 degrees (gas: level 4-5, convection oven: 200 degrees) for about 15 minutes.
Preparation time approx. 45 minutes
Nutritional values per serving approx.:
Calories: 261
joules: 1095
Protein: 13,6 g
Fat: 19,4 g
Carbohydrates: 8 g
(FoodCentrale by ddp images)
