28 June 2021
- 1 mandolin
- 1 Cutting board
- 1 Slicer
- 1 Gratin dish
- 1 frying pan
- 3-4 Pieces Eggplant (400g total)
- 4-5 Pieces Zucchini (400g total)
- 6-7 Pieces Tomatoes (500g total)
- 2 Pieces Onions
- 2 Pieces Garlic
- 15 Cl. Extra Virgin Olive Oil
- 10 g. Herbes de Provence (thyme rosemary savory)
- 1 Piece Bay leaf
- 10 g. Camel milk powder
- 2-3 Pinches Salt and freshly ground pepper
- Wash the vegetables
- Cut the eggplants, zucchini and tomatoes with the mandolin (identical setting)
Reserve each vegetable in a different container
- Slice the onion and set aside
- Mash, chop the garlic then set aside
- Put the chopped garlic, 10 cl of olive oil, the Provence herbs and the bay leaf in a bowl then set aside
- Put in a pan and over high heat 5 cl of olive oil, brown them and remove from the heat
- Put the onions in the gratin dish
- Add a slice of eggplant, a slice of zucchini then a slice of tomato and continue until To fill the dish.
- Add the olive oil mixed with the herbs of Provence on the vegetables and put in the oven at 180 ° C for 1h
- Remove the dish from the oven and sprinkle with powdered camel milk
- Sal pepper and pepper
AN ORIGINAL RECIPE WWW.CAMEL-IDEE.COM
AN ORIGINAL RECIPE WWW.CAMEL-IDEE.COM
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