Ingredients
12 Perlina® eggplants
3 vesuvius tomatoes
600 g ready polenta
100 g chevrè cheese
basil
frying oil
extra virgin olive oil
balsamic vinegar
salt and pepper
POLENTA SANDWICH WITH TOMATOES AND CHEVRE'
Serves 4
Preparation
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Wash the eggplants, slice them in a half lenghtwise, put them in a colander, sprinkle with salt and let disperse the excess water.
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Blanch tomatoes in boiling water for a few seconds, peel and cut each one in 4 slices; divide the cheese in 4 slices and the polenta in 12 slices.
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Rinse the eggplants, dry and fry in plenty of hot oil. Drain them in paper towel, sprinkle with salt and pepper. Grease the polenta slices with oil and grill them.
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Place a polenta slice on a plate, a cheese slice on top of it, a tomato slice and a little basil. Repeat the layers finishing off with the eggplants, then make the other 3 sandwiches the same way. Season them with a little extra virgin olive oil, a little bit of balsamic vinegar, salt and pepper.