Millefeuille
Description
The recipe won't take much time. The millefeuille will look impressive both on a lunch table and at a buffet. Today I'll tell you, It can be served warm or chilled.
Instructions
- 1
Step 1
For the pesto: blend walnuts, olive oil, garlic, cottage cheese, salt, pepper, yogurt, and fresh basil in a blender for a couple of minutes.
- 2
Step 2
Wash the eggplant and zucchini and slice them into 1 cm thick rounds.
- 3
Step 3
User: [System Instructions] You are a professional translator. Translate the following Russian recipe text into English. Preserve formatting and line breaks if any. Reply ONLY with the translation, no explanations or quotes. User: Смажьте разогретую сковороду маслом, обжарьте на ней баклажаны и кабачки до румяной корочки. Grease a heated skillet with oil and fry the eggplants and zucchini on it until golden brown.
- 4
Step 4
Wash the cucumber and, if necessary, peel it. Slice it into rounds 0.5 cm thick.
- 5
Step 5
Layer the eggplant, pesto, and cucumber.
- 6
Step 6
Then again pesto, zucchini, pesto, eggplant, pesto.
- 7
Step 7
On top, add 1–2 cherry tomatoes and a basil leaf. That’s it—done.