Going around the vegetable market you can't miss the beef tomatoes or beef steak tomatoes as some call them that are in season. These brilliant tomatoes are my favourite ones, as they are very versatile to use in your cooking.
Their shocking shape are just the only negative view of these tomatoes but believe me they certainly conquer on their taste & flavour. I have tried them on the grill, stuffed, baked and in tomato sauces and I was always satisfied with the results and feedback I received. The meat that they contain is just great to create any other Mediterranean dishes.
In this recipe I have decided to create a simple yet astonishing dish that can be served either as a starter or preferably as a vegetarian main course. I took this dish for a picnic in my newly purchased lunch box which I found very helpful in my kitchen gadgets storage.
Accompanied the Beefsteak Tomato Mediterranean Decker I used other Mediterranean produce like Basil & Aubergines. They marriage well together and then I topped it with a local fresh plain goat cheese as the cherry on the top of this recipe.
Beefsteak Tomato Mediterranean Decker
Ingredients
2 Beefsteak tomatoes, sliced in 4/5
1 Aubergines small, tin sliced
8 Basil leafs
pinch of Parsley, chopped
pinch oregano
dash of balsamic vinegar
2 Fresh plain goat cheeselets
1tbsp Extra virgin olive oil
Salt
Cracked black pepper
Method
- Grill the slices of Aubergines on a hot grill pan without using any oil for 2 minutes on each side. Careful not to burn them.
- Slice the beef steak tomatoes into 4/5 rounds and season with salt & cracked black pepper.
- Add a drizzle of Extra Virgin Olive oil in a roasting tray and start building the decker.
- Start with a slice of tomato, then the grilled aubergine, basil, dash of balsamic vinegar and some extra virgin olive oil. Repeat the process till you end up with a slice of tomato to form a decker.
- Before you bake add a pinch of oregano & season with salt & cracked black pepper.
- Bake in a hot oven of 180°C for 10 mins.
- Set on a plate and add on top the whole plain goat cheese let and stick in a rosemary sprig to hold it together with the decker.
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