Aubergine millefeuille with rice and crunchy cheese

Aubergine millefeuille, rice and crunchy cheese

Sometimes, making more elaborate and sophisticated dishes costs nothing, you just have to want to cook and have a little time. With work it's hard to do things like this, but on this vacation from eastern You can score a bit with your partner with this delicious recipe for aubergine millefeuille.

Eggplants are a food Low in calories, since they are good for weight loss diets. In addition, it provides us with the necessary fiber to regulate our intestinal transit, and is a rich source of iron and magnesium, becoming one of the essential vegetables for those who suffer from anemia.

Ingredients

  • 1 large, thick eggplant.
  • 2 eggs.
  • 2 slices of Serrano ham.
  • 1 piece of chorizo.
  • 1/4 of chives.
  • 2 small tomatoes.
  • 100 g of rice.
  • Olive oil.
  • Pinch of salt.
  • Thyme.
  • Oregano.
  • Semi-cured cheese.

Preparation

First of all, we must go cooking the eggs  in water for about 10-12 minutes. Once cooked, we will cool them and cut them into slices, and reserve for later.

Then we are doing the rice. To do this, we will cut the onion, tomato, serrano ham and chorizo ​​into small cubes. In a frying pan, we will put a drizzle of olive oil, and we will add the onion, when it is golden, we will add the tomato and let it fry.

Next, we will add the chorizo ​​and ham, stirring well to mix the flavors. After a few minutes, add the rice, stir again adding water to cook. As it cooks, we are stirring and adding more water little by little, so that the rice releases the starch and takes a honeyed texture.

Besides, we will wash the eggplant and we will cut it into slices approximately 1,5 cm thick. We will add a pinch of salt to these and place them on a griddle to make them little by little together with a little olive oil.

In addition, we are doing the cheese crisps. To do this, we will grate the semi-cured cheese on a plate and we will take small handfuls and deposit them on a baking sheet with greaseproof paper. We will give it a circular shape and add a little oregano. We will take it to the oven for a few minutes until it turns golden at 180ºC.

In conclusion, we will mount the millefeuille. We will put a grilled aubergine base, on top a slice of boiled egg and, finally, a tablespoon of honeyed rice. So on, until mounting a couple of so many. Accompany this strudel with the cheese crisps.

More information about the recipe

Aubergine millefeuille, rice and crunchy cheese

Preparation time

Cooking time

Total time

Kilocalories per serving 324

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  1.   RUBEN said

    I LIKE IT