FRIJE

Instructions

• 1.   Preheat the oven to 425°F (210°C). Blanch, peel, and remove the seeds from the tomatoes. Coarsely chop the pulp. Peel the garlic cloves and crush them using a garlic press or the flat side of a knife blade.
• 2.   Peel and finely chop the onion. In a thick-bottomed sauté pan, gently sauté the chopped onion and garlic in olive oil until translucent.
• 3.   Add the chopped tomatoes and chopped tarragon, season with salt and pepper, and simmer for 15 minutes. Meanwhile, wash and dry the eggplants. Cut them into thick and even slices.
• 4.   Brush them with the remaining olive oil using a brush. Brown them in the oven on a non-stick baking sheet for 5 minutes on each side. Remove them from the oven and set them aside. Drain the mozzarella and cut it into thin slices.
• 5.   Cover the eggplant medallions with a slice of mozzarella, drizzle with the tomato reduction, and bake for 5 minutes.
• 6.   Arrange the medallions on plates, surround them with a drizzle of cooking sauce, and garnish with oregano. Serve immediately.

Notes & Suggestions

• Average nutritional values per serving
  Energy 413.68 kcal
  Fat 32.53 g, of which saturated 2.88 g
  Carbohydrates 17.00 g, of which sugars 7.45 g
  Fiber 6.53 g
  Protein 13.81 g
  Sodium 340.40 mg

Nutritional information *