Original option of snack from a fresh vegetables. Unusually tasty it is also useful.
It is required to you
- - 50 g of grated parmesan,
- - 5 tomatoes,
- - 250 g of balls of mozzarella,
- - salt,
- - ground black pepper,
- - 150 g of polenta,
- - 4 eggplants,
- - 25 g of a desi,
- - 3 tablespoons of vegetable oil.
- For sauce:
- - 5 tablespoons of olive oil,
- - 1-2 garlic gloves,
- - 30 g of almonds,
- - 40-50 g of arugula,
- - 20 g of grated parmesan.
Instruction
1. Make polenta. Boil 600 ml of the added some salt water in a big pan. Stirring slowly with a wooden spoon, to pour polenta. Prepare according to the instruction on packing, continuing to stir. Remove from fire, add parmesan, butter and pepper. It is good to mix.
2. Lay out polenta on the tray covered by paper for baking. Level and leave to cool down. At this time to make sauce. Lower almonds for 3 min. in the boiling water, reject on a colander, then husk. Clean and cut garlic. Wash up and dry arugula.
3. To crush arugula, almonds, garlic the blender. Add parmesan and oil. Season and shake up. To cut tomatoes, eggplants circles 1 cm thick. Mozzarella – pieces. Fry eggplants 3 min. from each party. Lay out on paper towels.
4. To cut out circles from polenta. Shift them to a baking tray. Put tomatoes, then eggplants on polenta. Grease with a small amount of sauce, lay out pieces of mozzarella and strew with parmesan. Bake 15 min. in the oven warmed up to 180 degrees. Give with sauce.