Toast with grilled aubergine, mozzarella and salami
Cooking Time30 m
Ingredients9
DifficultyMedium
A grilled sandwich is simple, fast to do and becomes good. Congratulate the aubergine records before they are put together with the bread, mozzarellan and salamin. Then grill the bread, just so much that the mozzarellan begins to melt, then they are perfect to serve.
Ingredients
2 servings
- Step: 11 pc garlic divide
- Step: 22 pc fresh rosemary
- Step: 35 msk olive oil
- Step: 4salt
- Step: 5black pepper
- Step: 61 pc aubergine
- Step: 71 pc by mozzarella
- Step: 84 slice surdegical bread
- Step: 98 slice salami
Instructions
- Step: 1Scale and press the garlic. Hack the rosemary well.
- Step: 2Mix garlic and rosemary with olive oil. Taste with salt and pepper.
- Step: 3Admire and slice the aubergin in about 1/2 cm thick discs. Pencil the slices with garlic and rosemary oil.
- Step: 4Grill the aubergin slices on hot grill grills, 1-2 minutes on each side, so they get nice color. Put the discs on a plate.
- Step: 5Ditch the mozzarellan.
- Step: 6Distribute the mozzarella slices on 2 breadboards (for 2 ports), then salami and last aubergine discs. Add a breadboard as lids and pressure to.
- Step: 7Grill the bread on Indirect Medium Heat, 3-4 minutes on each side.
Näring
| Calories | 818kcal |
|---|---|
| Carbohydrates | 36g |
| Fat | 64g |
| Protein | 24g |
| Serving Size | 2serving |
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