Courgette and aubergine platform
Ingredients:
•15 dkg courgette
•5 dkg aubergine
•10 dkg mozzarella (pizza bella)
•5 dkg tomato pellati (Italian canned tomatoes)
•1 spoonful of oil
•Some grated parmesan (2-3 dkg)
•Salt, pepper
Preparation:
Cut the courgette up along its length, then add some salt, and pepper, before roasting it a bit on olive oil. Fill the muffin forms with the courgette slices. Cut the aubergine up into small pieces after roasting them a bit in a used saucepan. Add some pelatti, salt and pepper and some grated parmesan (be careful not to make the cream to fluid). The parmesan helps to control the density. Then fill the muffin forms with it, cover it with the remaining courgette, then bake it in a 180-degree oven for 15 minutes. Let it chill after that time and it is ready to be served.
