Aubergine Partafoglio With Fontina Cheese, Oven Dried Tomatoes Recipe


  • 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


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…

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