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MILLE-FEUILLE WITH EPIROS TALAGANI AND GRILLED VEGETABLES

INGREDIENTS

  • 1 zucchini, sliced
  • 1 tomato, sliced
  • 1 eggplant, sliced
  • 1 onion, sliced
  • 6 slices of EPIROS Talagani, 60 – 70 g each (thinly sliced)
  • Olive oil
  • 1 garlic clove, crushed
  • Juice from 1 lemon
  • 1 tbsp finely chopped marjoram

EXECUTION

Marinate the vegetables in the olive oil, garlic, lemon juice and marjoram. Grill them until soft. Flour the slices of EPIROS Talagani and grill theme until golden. Place a slice of EPIROS Talagani on a plate. Place a spoonful of vegetables onto the center, cover with another slice of EPIROS Talagani, add one more spoonful of vegetables and cover with the last slice of EPIROS Talagani. Repeat with the remaining ingredients.