Millefeuille d’Aubergines
Mum’s Eggplant Stack

Millefeuille d'aubergine

For as long as I can remember, my mother has been cooking all our meals from scratch and still does. Every lunch was ready for us when back to school, loaded with fresh vegetables from my grandfather’s garden.

All her recipes are the result of her long experience and talent for cooking, her expertise in arranging food, and her creativity in assembling ingredients. She amends traditional recipes according to the season, her mood and the content of the pantry. She also rearranges ingredients to serve anti-inflammatory, low allergenic, mainly plant-based dishes.

This Aubergine Stack is her last creation (French version below)

Serve: 2

Ingredients

  • 1 big + 1 small eggplants
  •  2 tomatoes
  •  Extra Virgin Olive Oil
  •  1 garlic clove crushed
  •  Sea salt and freshly ground pepper
  •  Basilic or coriander

Preparation

1. Cut the big eggplant into thin slices and brush with olive oil.  Cook the slices in the oven 170° for 10mn. Don’t let them soften too much.
2. In a pan, sauté small dices of the small eggplant and tomatoes in oil. Add salt, pepper, garlic. Sauté until the vegetables are cooked (without being mashed).
At the end of cooking add basil or coriander.
3. Assemble the millefeuille (stack): a slice of eggplant, a layer of vegetables.
4. Eat hot or cold served with a side of cooked brown rice or quinoa, or a frittata

French Version

Pour 2 personnes – 1 grosse, 1 petite aubergines, 2 tomates, de l’huie d’olive, sel, poivre, et 1 gousse d’ail, du coriandre ou basilic
1. Couper la grosse aubergine en tranches fines. Badigeonner less tranches d huile d olive. Cuire les tranches au four 170 degrés 10mn . Elle ne doivent pas être trop molles.
2. Dans une sauteuse huilée couper en petits dés une petite aubergine et 2 tomates. Ajouter sel, poivre, ail. Faire revenir jusqu à ce que les legumes soient cuits (sans être en purée). En fin de cuisson ajouter basilic ou coriandre.
3. Monter le millefeuille : une tranche d aubergine, une couche de legumes.
4. Manger chaud ou froid.

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