• 1h
• 2 serving

Ingredients

- 200 ml Andorinha Olive Oil
- 1 small eggplant
- 50 g grated tomatoes
- 80 g brie cheese cut in half centimeter slices
- 50g batter
- Basil

METHOD

Cut the eggplant in half, then in half-centimeter slices.
For this recipe, we will make 4 units.
Dip the eggplant in the batter one by one.
Fry them in Andorinha Olive Oil until browned, then place them on a paper napkin to absorb the fat.
With a spoon, add the grated tomatoes on the slices and the brie cheese on top.
Put it in the oven with a hot top to allow the cheese to melt quickly (if you have it at home, you can also melt it using a torch).
Arrange it on a plate and sprinkle some basil.
It is ready to serve!