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| Grilled eggplant rounds,
Framesi Santorini Tomato Sauce, Framesi Gourmet
Extra Virgin Olive Oil. |
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| FRAMESI
GOURMET EXTRA VIRGIN OLIVE OIL |
- 3 medium
eggplants, cut
into ½ inch
rounds
- ½-1 cup Gaea
"Framesi
Gourmet Extra
Virgin Olive
Oil.",
plus more for
garnish
- 2 jars of
Framesi
"Santorini
Tomato Sauce"
- 2 cups
strained Greek
yogurt
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Layer the eggplant
rounds in a colander
and Sea salt between
each layer. Place a
plate and then
weight on top and
let the eggplants
drain for about one
hour. Remove and pat
dry with paper
towels. |
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| Light the
broiler. Brush a large baking sheet
with Framesi Gourmet Extra Virgin
Olive Oil. Place the eggplant rounds
on the sheet and brush each round
with oil. Broil for about 5-6
minutes, turning when necessary,
until lightly browned and soft. Be
careful not to over broil the
eggplant rounds or over-cook the
eggplant, they won’t hold their
shape. Remove and cool. |
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Serve: Have ready a 2 ½-
inch in diameter x 2 ½ - 3 inch deep
ring mold. Place in center of
serving plate. Place one eggplant
round on bottom, top with a teaspoon
of the Framesi "Santorini Tomato
Sauce" (available through Framesi)
over the eggplant round. Continue
with another three-four eggplant
slices. Top with 2 tablespoons
yogurt. To serve drizzle with raw
"Framesi Gourmet Extra Virgin Olive
Oil".
Alternatively, you can layer the
eggplants in a serving dish, cover
with sauce, with another layer of
eggplants and with the yogurt.
Refrigerate until firm enough to cut
and serve cold. |
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| CULTURAL GOURMET FOODS FOR
YOUR FRAMESI MOODS... |
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