Salada de Berinjela, Tomate e Mozzarella de Búfala

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+ Ingredientes da receita

Salada de Berinjela, Tomate e Mozzarella de Búfala

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

Pré-aqueça o forno em 200ºC. Lave os tomates, berinjelas e manjericão.
Enquanto o forno aquece, coloque os tomatinhos em um refratário pequeno. Misture com uma colher de azeite e tempere com sal e pimenta.
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.
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.
Leve a berinjela e os tomates para assar por 10 minutos e nesse meio tempo prepare o molho.
Divida as mozzarellas com o manjericão, os tomates e berinjelas em 4 pratos e regue com o molho. Acerte o sal e a pimenta.

Tags:

acompanhamento almoço berinjela berinjela assada jantar Mozzarella de Búfala rápido salada tomate

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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