A reinvented vegetable! Zucchini, eggplant and tomato with cheese. Simple but impressive and of course light and tasty! Pair it with mushroom-Gorgonzola sauce to add some kick!
Ingredients:
1 zucchini
1 eggplant
1 big tomato
your favourite cheese in slices
mushroom-Gorgonzola sauce:
200g Gorgonzola
150g mushrooms
1 small onion
black pepper
Cut vegetables in slices, do not peel. Sprinkle with salt (start with eggplant, and make sure that each slice of it is covered with salt from both sides, this way it will loose its bitterness). Bake on non-sticking sheet in oven preheated to 210C for around 10-15 minutes. Take them out and assembly a tower :-) Place a small piece of cheese between each slice.
In the meantime prepare mushroom-Gorgonzola sauce. Chop onion and mushroom into small pieces, fry mushroom and onion until mushroom loose water (you can do it on dry pan, I did not add any oil). When mushrooms loose water and it starts evaporating, add Gorgonzola, turn down the heat and let it melt.
Sauce is ready when the cheese melts!