An original version of a snack made from fresh vegetables. Unusually tasty and healthy.
It is necessary
- - 50 g grated parmesan,
- - 5 tomatoes,
- - 250 g mozzarella balls,
- - salt,
- - ground black pepper,
- - 150 g polenta,
- - 4 eggplants,
- - 25 g butter,
- - 3 tbsp. tablespoons of vegetable oil.
- For the sauce:
- - 5 tbsp. tablespoons of olive oil
- - 1-2 cloves of garlic,
- - 30 g of almonds,
- - 40-50 g arugula,
- - 20 g of grated Parmesan.
Instructions
Step 1
Prepare polenta. Boil 600 ml salted water in a large saucepan. Stir with a wooden spoon and add polenta. Cook according to package directions while stirring. Remove from heat, add parmesan, butter and pepper. Mix well.
Step 2
Place the polenta on a tray lined with baking paper. Smooth out and leave to cool. At this time, prepare the sauce. Lower the almonds for 3 minutes. into boiling water, discard in a colander, then remove the skin. Peel and chop the garlic. Wash and dry the arugula.
Step 3
Grind arugula, almonds, garlic with a blender. Add parmesan and butter. Season and beat. Cut tomatoes, eggplants into 1 cm thick circles. Mozzarella - into slices. Fry the eggplants for 3 minutes. from each side. Place on paper towels.
Step 4
Cut circles from polenta. Transfer them to a baking sheet. Put the tomatoes on the polenta, then the eggplants. Brush with a little sauce, add mozzarella pieces and sprinkle with Parmesan cheese. Bake for 15 minutes. in an oven preheated to 180 degrees. Serve with sauce.
