Eggplant-Potato Mille-Feuille
Description
This recipe won't take much time. This tasty vegetable dish cooks quickly and simply, and you can serve it hot or cold. If you layer the vegetables while they're still hot, the cheese will melt and soak through every layer of this vegetable millefeuille. The dish will taste entirely different than if you spread cheese on cooled potato and eggplant. Cook, taste, and add your own touch to this simple recipe. It can be served warm or chilled.
Instructions
- 1
Step 1
1. Slice the eggplant into thin rounds.
- 2
Step 2
2. Peel the potatoes and garlic. Slice the potatoes into rounds. Ideally, the potato and eggplant rounds should be roughly the same size.
- 3
Step 3
3. Lightly brush the eggplant slices with vegetable oil and fry them in a dry (!!!) pan.
- 4
Step 4
4. And fry the potatoes in butter until golden brown.
- 5
Step 5
5. The eggplant and potatoes can be salted and peppered. To layer our mille-feuille, prepare a sauce. For this, mix soft processed cheese with chopped herbs and minced garlic. If your cheese is very thick, you can add sour cream to it and stir.
- 6
Step 6
6. And we begin assembling the appetizer. Place a potato round and spread it.
- 7
Step 7
7. Cover with an eggplant slice and brush.
- 8
Step 8
8. And in the end, we get an appetizer like this :)