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Salada de Berinjela, Tomate e Mozzarella de Búfala

Por Luca

Ingredientes

Salada de Berinjela, Tomate e Mozzarella de Búfala

  1. Para o Molho:  
  2. 2 c. sopa de vinagre balsâmico  
  3. 4 c. sopa de azeite  
  4. Sal e pimenta a gosto
  5. Para a Salada:  
  6. 2 berinjelas pequenas  
  7. 200g de tomates cerejas  
  8. 2 mozzarellas de búfala grandes, 4 médias ou 8 a 12 pequenas  
  9. Folhinhas de manjericão  
  10. 1 c. sopa de shoyu  
  11. 3 c. sopa de azeite  
  12. Sal e pimenta a gosto

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O shoyu com a berinjela assada e o frescor do manjericão é uma combinação bem saborosa e levinha.

Salada de Berinjela, Tomate e Mozzarella de Búfala

  1. Pré-aqueça o forno em 200ºC. Lave os tomates, berinjelas e manjericão.  
  2. Enquanto o forno aquece, coloque os tomatinhos em um refratário pequeno. Misture com uma colher de azeite e tempere com sal e pimenta.  
  3. Corte as extremidades das berinjelas e fatie no sentido do comprimento. Use um mandolim para fazer uma fatia bem fina. Se não tiver, tente cortar o mais fino que conseguir.  
  4. Espalhe com um pincel 1 c. sopa de azeite numa assadeira grande. Arrume as fatias da berinjela e pincele o shoyu por cima. Deixe sempre um espaço entre as fatias.  
  5. Leve a berinjela e os tomates para assar por 10 minutos e nesse meio tempo prepare o molho.  
  6. Divida as mozzarellas com o manjericão, os tomates e berinjelas em 4 pratos e regue com o molho. Acerte o sal e a pimenta.

Por: Luca

Carioca da gema com sotaque rasgado, de temperamento forte, inquieto e perfeccionista no bom e no mau sentido. Designer por formação e, cozinheira de coração. Com o Blog Luca na Cozinha, juntou todas as coisas que mais ama fazer na vida, cozinhar, fotografar, criar e comer é claro.

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