1 small tomato
1 large tomato
olive oil
balsamic vinegar
salt and pepper
250 g/9 oz of mascarpone
50 g/2 oz of grated fresh parmesan
1 bunch of fresh basil
basil oil or fresh pesto
1 aubergine

METHOD

Chop the aubergine into thin strips and fry them in the olive oil until a light brown. Add salt and pepper and a little balsamic vinegar, and fry for a little. Repeat the method with the tomatoes, lightly heating them for a minute. Leave to cool. Finely chop the basil leaves and mix with the mascarpone and fresh parmesan. When putting the tian together, start with the largest pieces on the bottom and then add a spoonful of the cheese mixture, a piece of tomato, more cheese and then repeat the process by using smaller pieces of aubergine and tomato each time to create a colourful tower. You can keep the tian in the fridge for a couple of hours before serving it. Alternatively, you can prepare the ingredients a day in advance and keep them in the fridge.

PROGRAMMES

PROGRAMME ARCHIVE

EXTRAS