Brazil

Large eggplant

Chopped grape tomato

Grated colonial cheese

Olive oil

Minced Garlic Clove

Sea salt

Fresh Basil Leaves

caprese eggplant

Corte a berinjela em rodelas de 0,5cm de espessura e grelhe dos dois lados em uma frigideira antiaderente untada com um pouco de azeite. Reserve.

Cut the eggplant into 0.5cm thick slices and grill on both sides in a non-stick skillet greased with a little oil. Reserve.

Pique um pouco do manjericão e misture com o tomate, alho e sal.

Chop a little of the basil and mix it with the tomato, garlic and salt.

Em uma travessa que possa ir ao forno, disponha as rodelas de berinjela grelhadas, cubra com a mistura de tomate, manjericão e alho. Regue com um pouco de azeite, cubra com o queijo e leve ao forno pré-aquecido 200ºC para gratinar.

On an oven-safe platter, arrange the grilled eggplant slices, cover with the tomato, basil and garlic mixture. Drizzle with a little olive oil, cover with the cheese and bake in a preheated oven at 200ºC for browning.

Sirva com algumas folhas de manjericão frescas por cima.

Serve with some fresh basil leaves on top.

caprese eggplant

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