This dish is a fusion of Mediterranean flavors: the creaminess of mozzarella, the intense flavor of eggplant caviar, and the sweetness of marinated cherry tomatoes. A perfect way to start a summer dinner, bringing elegance, color, and lightness to the table. <\/span><\/p>\n <\/b>1. Leave the mozzarella at room temperature for at least 30 minutes.<\/span> Nobili mozzarella with eggplant caviar and marinated cherry tomatoes is a light, elegant appetizer rich in Mediterranean flavors. Ideal for impressing your guests with simplicity and flavor. <\/span><\/p>\n A fresh and refined appetizer that enhances Nobili mozzarella This dish is a fusion of Mediterranean flavors: the creaminess of mozzarella, the intense flavor of eggplant caviar, and the sweetness of marinated cherry tomatoes. A perfect way to start a summer dinner, bringing elegance, color, and lightness to the table. Ingredients 1 mozzarella Nobili 2 medium eggplants 150 g of datterini tomatoes Fresh basil 1 clove of garlic 1 tablespoon tahini sauce Salt Extra virgin olive oil Black pepper Step-by-step preparation 1. Leave the mozzarella at room temperature for at least 30 minutes. 2. Wash the aubergines, prick them with a fork, season with oil and salt, and bake at 190\u00b0C for 40 minutes. Let them cool. 3. Peel the aubergines and blend the pulp with the tahini, a pinch of garlic, salt, pepper and three basil leaves until creamy. 4. Score the cherry tomatoes and blanch them for 30 seconds, then cool them in ice water. Peel them, place them in a bowl, and marinate them with extra virgin olive oil, blended basil, and garlic slices. 5. Spread a layer of eggplant caviar on each plate, arrange the mozzarella in the center, and the marinated cherry tomatoes around it. Garnish with fresh basil leaves. Conclusions Nobili mozzarella with eggplant caviar and marinated cherry tomatoes is a light, elegant appetizer rich in Mediterranean flavors. Ideal for impressing your guests with simplicity and flavor. Enjoy your meal!<\/p>\n","protected":false},"author":2,"featured_media":15425,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[453],"tags":[512,475],"class_list":["post-15424","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-digustinobili-in-cucina","tag-caseificio-nobili","tag-fior-di-latte"],"acf":[],"_links":{"self":[{"href":"https:\/\/nobili.sviluppo.spherica.it\/en\/wp-json\/wp\/v2\/posts\/15424","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/nobili.sviluppo.spherica.it\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/nobili.sviluppo.spherica.it\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/nobili.sviluppo.spherica.it\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/nobili.sviluppo.spherica.it\/en\/wp-json\/wp\/v2\/comments?post=15424"}],"version-history":[{"count":0,"href":"https:\/\/nobili.sviluppo.spherica.it\/en\/wp-json\/wp\/v2\/posts\/15424\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/nobili.sviluppo.spherica.it\/en\/wp-json\/wp\/v2\/media\/15425"}],"wp:attachment":[{"href":"https:\/\/nobili.sviluppo.spherica.it\/en\/wp-json\/wp\/v2\/media?parent=15424"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/nobili.sviluppo.spherica.it\/en\/wp-json\/wp\/v2\/categories?post=15424"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nobili.sviluppo.spherica.it\/en\/wp-json\/wp\/v2\/tags?post=15424"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}Ingredients<\/b><\/h3>\n
\n
Step-by-step preparation<\/b><\/h3>\n
\n<\/span>2. Wash the aubergines, prick them with a fork, season with oil and salt, and bake at 190\u00b0C for 40 minutes. Let them cool. <\/span>
\n<\/span>3. Peel the aubergines and blend the pulp with the tahini, a pinch of garlic, salt, pepper and three basil leaves until creamy.<\/span>
\n<\/span>4. Score the cherry tomatoes and blanch them for 30 seconds, then cool them in ice water. Peel them, place them in a bowl, and marinate them with extra virgin olive oil, blended basil, and garlic slices. <\/span>
\n<\/span>5. Spread a layer of eggplant caviar on each plate, arrange the mozzarella in the center, and the marinated cherry tomatoes around it. Garnish with fresh basil leaves. <\/span><\/p>\nConclusions<\/b><\/h3>\n
Enjoy your meal!<\/b><\/h4>\n","protected":false},"excerpt":{"rendered":"