Vegetarian Raclette Recipe with Eggplant and Mozzarella
This vegetarian raclette recipe of Eggplant with Mozzarella is a party of great flavors on your plate. The roasted vegetable slices with pesto, creamy Mozzarella, and delicious herbs are a delightful taste combination that you can't get enough of. So for the vegetarian or as a change of appetite, this tasty gourmet snack.
Equipment
- Grill pan
- Raclette grill
Ingredients
- 2 eggplants
- 2 tablespoons salt
- 2 tablespoons olive oil extra vierge
- 8 tablespoons red pesto
- ½ pound mozzarella
- 4 teaspoon Italian herbs
Ingredients you need per step are listed below the step in Italic
Instructions
- Cut the eggplant into 16 slices of about ½ inch (1 cm).2 eggplants
- Sprinkle with salt and leave for 10 minutes.2 tablespoons salt
- Wash and pat dry.
- Brush with a bit of olive oil and bake for 10 minutes in a frying pan.2 tablespoons olive oil
- Remove from the pan and cool on paper towels for 15 minutes.
- Spread a tablespoon of red pesto on one eggplant slice and place a slice of mozzarella on it.8 tablespoons red pesto, ½ pound mozzarella
- Place the second slice of eggplant on top and sprinkle with Italian seasoning.4 teaspoon Italian herbs
- Repeat for all the eggplant slices.
- Store the eggplants in the refrigerator until use.
At the raclette
- Bake the eggplant towers on both sides until hot and the mozzarella is molten.
NOTES
1. Red pesto - unlike green pesto, red pesto (also known as pesto Rosso is made with sun-dried tomatoes instead of basil. Other than that, the recipe is the same. The tomatoes give it a slightly sweeter taste. And by using red pesto, you get the idea that you are making mini vegetable pizzas.
2. Eggplant - Also known as aubergine. A neutral-flavored vegetable often used in Mediterranean cuisine, also known as aubergine. Eggplant tends to soften quickly. That's why we salt it first and dab the excess water away. Then we grill this vegetable for a smoky flavor. You can also substitute the eggplant with zucchini.
3. Storage
- Refrigerator - Make the eggplant on the day of gourmet cooking and store it covered in the fridge until ready to use.
Nutrition
Calories: 164kcal | Carbohydrates: 10g | Protein: 7g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 23mg | Sodium: 2001mg | Fiber: 4g | Sugar: 6g | Vitamin A: 976IU | Vitamin C: 3mg | Iron: 1mg
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