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Millefeuille of Aubergine

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Millefeuille of Aubergine

Millefeuille of Aubergine


:Chef J. F. Pelaez
threesixtydegrees, The Oberoi

Recipe Servings


Recipe Cook Time

:30 mins + chilling time

Grilled eggplant sprinkled with dressing, served with basil oil, tomato vinaigrette and balsamic reduction.


  • 1/2 kg eggplant

    1 cup chopped onion

    1/4 cup chopped garlic

    1 tbsp chopped green chillies

    4 tbsp basil oil

    1 cup balsamic vinegar

    1 cup extra virgin olive oil

    1 cup chopped tomatoes

    3 tbsp lemon juice

    salt to taste

    Balsamic reduction

    tomato vinaigrette

    basil leaf - to garnish


Cut eggplant into thin slices and grill it.

In a bowl, mix onions, garlic, green chillies, basil oil, balsamic vinegar, extra virgin olive oil, chopped tomatoes, lemon juice and salt.

Take a separate bowl and line its base with the eggplant slices. Pour over the salad mixture and then add another layer of eggplant slices on top, this time the other way round.

Seal it with a cling film and refrigerate for 2 days.

Now, cut the refrigerated layers into square pieces and sprinkle some basil oil, tomato vinaigrette and balsamic reduction.

Garnish with basil leaf and serve.

Key Ingredients: eggplant, onion, garlic, green chillies, balsamic vinegar, olive oil, tomato, lemon juice, salt, basil