Millefeuille of Roasted Vegetables with Adyghe Cheese and Ricotta
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0
⏳ Time
40 minutes
🥕 Ingredients
8
🍽️ Servings
4
Description
Millefeuille of Roasted Vegetables with Adyghe Cheese and Ricotta
Ingredients
- Eggplant - 1 piece
- Tomatoes - 2 pieces
- Champignon Mushrooms - 3 pieces
- Garlic Greens - to taste
- Adyghe cheese - 3.5 oz
- Salt - to taste
- Herbs - to taste
- Ricotta cheese - 5.3 oz
Step by Step guide
Step 1
Slice the vegetables into rounds, season with salt and pepper.
Step 2
Spread ricotta mixed with grated garlic on the eggplant.
Step 3
Place a champignon on top, followed by a slice of tomato.
Step 4
Grate or slice the Adyghe cheese and place it on the tomato.
Step 5
Bake in the oven for about 30 minutes.
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