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Ingredients
- 1 lrg Aubergine
- 8 ounce Grated fontina cheese
- 16 piece Oven-Dry Tomatoes - (1 1/2 c.), plus
- 4 piece Oven-Dry Tomatoes, see * Note
- 1/2 c. Finely-minced fresh Italian parsley
- 2 Tbsp. Virgin extra virgin olive oil, plus
- 1 c. Virgin extra virgin olive oil Salt, to taste Freshly-grnd black pepper, to taste
- 3 Tbsp. Balsamic vinegar
- 1 Tbsp. Capers
Directions
- Preheat grill or possibly broiler Slice aubergine across the equator into 1/2-inch thick rounds (you need 16 pcs all together). Place on grill (without oil) and toast till light brown and softened (about 1 minute). Remove and set aside on a cookie sheet. Sprinkle 8 rounds each 1 oz grated fontina.
- Over the cheese, place 2 pcs each Oven-Dry Tomatoes. Over the tomatoes, sprinkle 1 Tbsp. fresh parsley and cover with equal-sized piece of aubergine. Press down lightly with fingers to bind a little. Heat a non-stick pan over medium heat. Add in 2 Tbsp. virgin extra virgin olive oil till just smoking. Place 4 "sandwiches" in pan and cook till golden
- (about 3 min) and turn over carefully. Cook on other side till golden and cheese is soft and melted in center. Remove to plate in hot place and repeat with other four. When done, serve immediately.
- yields 4 servings as antipasto or possibly accompaniment.
- Comments: The original recipe title as listed is "Aubergine Partafoglio With Fontina Cheese, Oven-Dry Tomatoes And Tomato Oil".
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 231g | |
| Recipe makes 4 servings | |
| Calories 793 | |
| Calories from Fat 694 | 88% |
| Total Fat 78.66g | 98% |
| Saturated Fat 19.32g | 77% |
| Trans Fat 0.0g | |
| Cholesterol 66mg | 22% |
| Sodium 527mg | 22% |
| Potassium 304mg | 9% |
| Total Carbs 8.77g | 2% |
| Dietary Fiber 3.5g | 12% |
| Sugars 4.92g | 3% |
| Protein 15.77g | 25% |
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