The millefeuille is a classic rectangular-shaped cake that contains meringue or pastry cream between two layers of puff pastry dusted with icing sugar. There are also salty variants of this cake, like the one we are presenting to you on this occasion, made with zucchini and aborigines. Keep reading and discover how to prepare this delicious and healthy salty millefeuille step by step.
Contents
Ingredients to make Zucchini and Eggplant Millefeuille:
- 150 grams of zucchini
- 150 grams of Eggplants
- 150 grams of tomato
- 250 grams of mozzarella cheese
- 100 grams of Parmesan cheese
- 100 grams of ground bread
- 1 splash of olive oil
- 1 pinch of salt and pepper
How to make Zucchini and Eggplant Millefeuille:
- The first step to carry out will be to wash the vegetables and cut the aborigine into thick slices. Preheat the oven to a temperature of 180ºC.
- Place the aborigines in a bowl with plenty of water and a teaspoon of salt for 15 minutes; this is to eliminate the bitter taste that characterizes them.
- While the aborigines rest in the bowl of salted water, cut the zucchini and tomato into thick slices.
- Add a drizzle of oil to an already hot frying pan and add the zucchini slices so that they cook like grilled, season with a little salt.
- When they are ready, a little al dente but done, you take them out and reserve them.
- After the time of the aborigines, drain the excess water and place them in the pan.
- Once they are ready, we do the same with the tomato, but you have to put it in for only a few seconds, as it can undo very quickly.
- Place a bed of aborigines in a previously greased oven-safe container.
- Add some mozzarella cheese on top of the eggplants and cover with a layer of sliced zucchini.
- Sprinkle Parmesan cheese over the zucchini bed, and cover it with tomato slices to continue preparing the salty millefeuille.
- Add a little cheese on the tomato and cover with slices of eggplant.
- Keep adding all the ingredients in this order and repeat until you finish assembling the vegetable millefeuille, adding a little breadcrumbs and Parmesan cheese on top.
- Bake the zucchini millefeuille for 10 to 15 minutes or until you see that the cheese has melted and the eggplants are slightly golden.
- Trick: Remember that the cooking time will depend on the power and brand of your oven, so you must be careful to prevent the millefeuille from burning.
- Cut slices of the zucchini and eggplant millefeuille and serve as an appetizer or side dish.
