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…

Cook Eat Share Favicon Cook Eat Share
View Full Recipe

MS Found Country:US image description
Back to top