Grilled
Aubergines
(Eggplants) |
Ingredients (makes 12 servings):
- Aubergines (eggplants)
- Monini Fruttato
Extra Virgin olive oil
- garlic cloves (crushed)
- breadcrumbs
- Parmesan Cheese (grated)
- salt
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Preparation
Cut aubergines into 1/2 inch thick slices. Sprinkle
with salt and leave to dry for 15 minutes to extract the bitterness.
Wash slices and dab dry.
Grill for 5 to 10 minutes on an oiled grill. Mix the remaining
ingredients:
Quantity depends upon the number of
aubergines.
For 2 aubergines use: 3 garlic cloves, 3 tbs breadcrumbs, 3
tbs parmesan and 3 tbs extra virgin olive oil as well as a little
salt.
Spread this over the aubergine slices and grill for 5 minutes. |
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Grilled
Peperoni
(Bell Peppers)
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Ingredients (makes 12 servings):
- green, red and yellow bell peppers
- garlic cloves (crushed)
- Monini Originale
Extra Virgin olive oil
- lemon juice
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Preparation
Mix garlic, oil and lemon juice. Per 20 peppers use
4 garlic cloves, 3 tbs extra virgin olive oil and 1 tbs lemon
juice. Coat the peppers with the mixture. Leave to grill for
as long as it takes for the peppers to brown but not burn.
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| Mozzarella
& Whole Wheat Bread Skewers |
Ingredients (makes 12 servings):
- 1/2 lb.mozzarella,
- 4 thick slices of whole wheat bread,
- 1/2 cup Monini Originale
Extra Virgin Olive oil
- 2 tbs tomato puree,
- 1 shallot
- fresh basil (chopped)
- salt
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Preparation
Leave mozzarella to drain well and cut into 12 cubes.
Quarter the bread slices. Stack the mozzarella and bread pieces
onto four wooden skewers, so that there is always a piece of
mozzarella between two pieces of bread. Mix extra virgin olive
oil and the tomato puree for the marinade, chopping the shallot
very fine indeed, and subsequently stir in the basil. Season
with salt. Place skewers on the grill and turn constantly. They
are finished when the mozzarella begins to melt. Arrange onto
plates and coat with the marinade. |
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| Tomatoes
with Basil |
Ingredients (makes 12 servings):
- 2 beef tomatoes
- Monini Originale
Extra Virgin olive oil
- balsamic vinegar
- garlic cloves (crushed)
- fresh basil (chopped)
- herb salt
- black pepper
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Preparation
Cut the beef tomatoes into slices about 1/2 inch thick.
Prepare a marinade with extra virgin olive oil, vinegar, garlic
and basil. (for 4 tomatoes use 2 tbs extra virgin olive oil,
1 tbs vinegar, 1 garlic clove, 4 tsp basil as well as herb salt
and pepper).
Coat the tomatoes with the marinade. Grill for 3 minutes on
an oiled grill.
Turn and coat with rest of the marinade for 3 more minutes.
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