Ingredients with Measurements:
- 1 large eggplant, sliced into 1/2 inch rounds
- 2 medium zucchinis, sliced into 1/2 inch rounds
- 1/2 cup olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup Tuma 'd Trausela cheese, crumbled
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh basil, chopped
- 1 garlic clove, minced
Special equipment needed:
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Line a baking sheet with parchment paper.
3. Arrange the eggplant and zucchini slices on the baking sheet.
4. Drizzle with olive oil and season with salt and pepper.
5. Roast in the oven for 20-25 minutes, or until tender and lightly browned.
6. In a small bowl, mix together the Tuma 'd Trausela cheese, parsley, basil, and garlic.
7. Once the eggplant and zucchini are done roasting, remove from the oven and let cool for a few minutes.
8. Top each slice of eggplant and zucchini with a spoonful of the Tuma 'd Trausela mixture.
9. Serve warm or at room temperature.
Time:
Preparation time: 10 minutes
Cooking time: 20-25 minutes
5. Temperature:
400°F
Serving size:
4 servings
Nutritional information:
Calories per serving: 220
Fat per serving: 20g
Protein per serving: 5g
Carbohydrates per serving: 8g
Fiber per serving: 3g
Sugar per serving: 4g
Substitutions for ingredients:
- Tuma 'd Trausela cheese can be substituted with feta cheese or goat cheese.
- Fresh parsley and basil can be substituted with dried herbs.
- Eggplant and zucchini can be substituted with other vegetables such as bell peppers, mushrooms, or onions.
Variations:
- Add a drizzle of balsamic glaze or honey for extra sweetness.
- Top with chopped nuts such as walnuts or almonds for added crunch.
- Add a sprinkle of red pepper flakes for some heat.
Tips and tricks:
- Make sure to slice the eggplant and zucchini into even thickness to ensure even cooking.
- Use a mandoline slicer for even slices.
- Let the roasted vegetables cool slightly before topping with the cheese mixture to prevent the cheese from melting too quickly.
Storage instructions:
Store any leftover Tuma 'd Trausela with Roasted Eggplant and Zucchini in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Arrange the Tuma 'd Trausela with Roasted Eggplant and Zucchini on a platter and garnish with fresh herbs.
Garnishes:
Fresh herbs such as parsley or basil.
Pairings:
Serve with a side of crusty bread or a simple green salad.
Suggested side dishes:
Crusty bread or a simple green salad.
Troubleshooting advice:
If the eggplant or zucchini slices are not cooking evenly, rotate the baking sheet halfway through cooking.
Food safety advice:
Make sure to wash all vegetables thoroughly before slicing and cooking.
Food history:
Tuma 'd Trausela is a type of cheese from Sardinia, Italy. It is made from sheep's milk and has a tangy, slightly salty flavor.
Flavor profiles:
The Tuma 'd Trausela cheese adds a tangy and salty flavor to the roasted eggplant and zucchini.
Serving suggestions:
Serve as a light lunch or as a side dish for dinner.
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