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Eggplant with Prosciutto and Mont d'Or - Silent Cooking with Patrick Müller (with recipe)

285 views · Published 26 August 2014 · 15:17 · Indexed 22 October 2026

Channel: wocomoCOOK · 2014 · Howto & Style

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Ingredients: 

1x eggplant 
1 x onion 
1 cup cherry tomatoes 
Garlic, olive oil
100g thinly sliced prosciutto 
(Wulka prosciutto is named after a small stream in Burgenland and matures at least 12 months) 
coriander, salt, pepper 
50g walnuts
1 bunch parsley 
150g Mont d'Or (Soft cheese)
salad, white wine vinegar

00:00 Cut the eggplant into thin slices, chop half of the, salt, heat olive oil, chop onion, cut cherry tomatoes into halves and peel garlic 
03:20 fry eggplant slices in hot olive oil, cut garlic into slices, pour olive oil over the eggplant and turn, cut prosciutto in thin slices, take eggplant from the pan and fry the next slices, mince cherry tomatoes 
06:05 Fry prosciutto, turn and remove from it, add onion, garlic and olive oil to the frying residue, add and mix the chopped eggplant, salt, coriander, pepper, walnuts and finally the cherry tomatoes, cut parsley coarsely and add to the vegetables and put the pan aside
10:06 put fried eggplant slices on a baking sheet and layer the vegetables, some Mont d’Or cheese, a slice of fried prosciutto and cover with a slice of aubergine, layer on again with vegetables, cheese, prosciutto and eggplant and put it in the oven at 180°C (356°F) for about 5 min.
13:12 Salt and pepper the salad leaves, add parsley, vinegar and olive oil, mix and serve the eggplant with some salad.

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