La Salade Niçoise

 

 
 

Salade niçoise is a salad with tomatoes, tuna, hard-boiled eggs, Niçoise olives, green beans, potatoes, and anchovies, dressed with a vinaigrette made of fresh lemon Juice, olive oil, salt, pepper and Dijon mustard.

  

Eggplant Caprese

   

3 Eggplants sliced and baked.

Fresh tomatoe sauce  from 2 boxes of pearl tomatoes

Fresh mozzarella cheese 

Fresh Basil 

Tomato slices

Virgin olive oil 

Salt.

Filloh dough to add a little crispness to this delicious dish.

Procedure:

Bake the eggplant slices at 400 degrees for 15 minutes on a baking tray and spray some olive oil on the biotin of the tray.

Blend the pearl tomatoes with a little olive oil and salt until it becomes a smooth sauce .

Slice 4 or 6 tomatoes to build the eggplant Caprese towers.

Slice the fresh mozzarella cheese.

In a large Pyrex pour some tomato sauce and start layering the eggplant slices, continue with a layer of tomato slices and sprinkle some olive oil, salt and fresh basil. Now add a layer of mozzarella cheese and repeat another layer of eggplant, tomato and cheese.                          Add more tomato sauce and finally cover each tower with a few pieces of Filloh dough and sprinkle a little bit of olive oil.

Bake at 350 degrees for 40 minutes.

Serve hot.