Italian appetizer plate

Name: Italian appetizer plate
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 2 small aubergines (approx. 200 g each); 2 Courgette; 1 Pot Mint; 1/2 bunch Thyme; 2 Garlic cloves; 4 Tomatoes; 2 TABLESPOONS Pine nuts; 150 ml Olive oil; 1-2 TABLESPOONS Lemon juice; 2-3 TABLESPOONS Balsamic Vinegar

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

2 small aubergines (approx. 200 g each)
2 Courgette
1 Pot Mint
1/2 bunch Thyme
2 Garlic cloves
4 Tomatoes
2 TABLESPOONS Pine nuts
150 ml Olive oil
1-2 TABLESPOONS Lemon juice
2-3 TABLESPOONS Balsamic Vinegar

Directions

1
Clean and wash the aubergines and zucchini and cut them into thin slices. Wash the herbs and pluck the leaves from the stems. Peel garlic and cut into slices. Clean, wash and chop the tomatoes. Roast the pine nuts until golden brown. Fry the zucchini in 3 tablespoons of hot oil, turning for about 3 minutes until golden brown. Add mint leaves and lemon juice. Sprinkle with another 5 tablespoons of oil and allow to cool. Sprinkle with pine nuts before serving. Fry the garlic and eggplants in the remaining oil as well. Add tomatoes, thyme and vinegar, simmer for about 5 minutes. Serve cold
2
angular shape: Pillivuyt
3
oval shape: Valkyrie