Wine Dharma

DharMag April 2014 Italian recipes: how to make an authentic millefoglie of eggplant, tomatoes and basil

Ingredients for a perfect eggplant millefoglie with tomatoes and basil The best Italian recipes. Millefoglie of eggplant, tomatoes and basil. Photo

Serves 6

  • 1 clove garlic
  • 8 ripe San Marzano (plum) tomatoes, diced
  • 3 tablespoons of extra virgin olive oil
  • Leaves from 2 bunches of basil
  • salt
  • 3 large, round, firm eggplants, cut into 1/4 inch-thick crosswise slices
  • 3 ounces of aged pecorino cheese, grated
  • basil springs for garnish

How to make an authentic, Italian eggplant millefoglie recipe

Crush the garlic clove with the flat side of a knife and peel it.

Place the tomatoes in a bowl and toss them with garlic, the oil, half of the basil, and salt to taste.

Heat a heavy cast-iron or stone griddle and grill the eggplant slices (without oil!) on both sides. On individual serving plates (or one large platter) place a slice of eggplant, and top with some of the tomato mixture, pecorino, and a few basil leaves.

Repeat the layers until all ingredients are used.

Garnish with basil springs and serve at room temperature.

What wine goes well with this eggplant millefoglie recipe?

Let’s choose a velvety tomato leaves infused, Sauvignon Blanc from South Tyrol, the one’s from Untherhofer winery is the right wine

If you want to pair a cocktail, the sharp taste of the Mojito is great.

Recipe courtesy of Vicarello Castle
Phone: (+39) 0564 990718
Email: [email protected]
Address: 58044 Poggi del Sasso, Cinigiano, Grosseto, Italy

Photo credits