Polenta, tomatoes and Chevre’ cheese sandwich


Recipe of FoodADV (http://foodadv.it)

12 Perlina eggplants
Vesuvius tomatoes
600 g
ready polenta
100 g
Chevre’ cheese
frying oil
extra virgin olive oil
balsamic vinegar
salt, pepper


1) Wash the eggplants, cut them in a half horizontally, place them in a colander and sprinkle with salt then let shed the water.

2) Blanch the tomatoes in boiling water for about a minute, then peel and cut them in 4 slices; also cut the polenta and cheese in 4 slices each.

3) Rinse the salt off the eggplants, pat them dry and fry them in abundant hot oil. Place them onto kitchen towels that will absorb the excess oil, then season with salt and pepper. Grease the polenta slices with oil and grill them.

4) Lay a polenta slice on a plate, place a slice of cheese and tomatoes on top then a few basil leaves. Make another layer like this finishing up with the eggplants and make 3 more sandwiches the same way. Drizzle them with a little extra virgin olive oil, balsamic vinegar, salt and pepper.