🕑 30 minutes 🍴 Serves 4
This is a delicious recipe I received from Dilea, made with Think Tomato!
Ingredients
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2 eggplants
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200 ml olive oil
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150 g Gran Formaggio by Dilea
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1 jar of Think Tomato sauce
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A few basil leaves
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Salt and pepper
Instructions
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Wash the eggplants and slice them into rounds.
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Line an oven dish with baking paper and place the eggplant slices on top. Brush with olive oil. Bake for 15 minutes in a preheated oven at 180°C (350°F).
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Remove the eggplants from the oven, season with pepper, and cover the slices with Think Tomato sauce. Sprinkle the Gran Formaggio by Dilea over the top and return to the oven for another 10 minutes.
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Finish with a few fresh basil leaves.
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Serve immediately.
(The following preparation was included in the original text.)
Cook the potatoes until tender and drain.
Let them dry briefly over low heat.
Mix in the butter and Parmesan cheese, reserving a little Parmesan for finishing.
Season with salt and pepper. Fold in the arugula and truffle of your choice.
Clean the mushrooms with a brush.
Heat the butter and oil in a frying pan and sauté the mushrooms with the thyme until golden brown.
Season with salt and pepper.
Heat the Think Tomato sauce.
Serve the mash and mushrooms on plates and finish with the Think Tomato.
Enjoy!
