TRAMEZZINI CON CHEDDAR, SHIITAKE, MELANZANE E MANGO (TOAST WITH CHEDDAR, SHIITAKE, EGGPLANT AND MANGO)
Chili+Ingwer, Marrakech
vegetarian
main course
easy
Cettina Vicenzino
Ingredients for 4 persons
For 2 Tramezzini
- 6 shiitake
- 1 garlic clove, minced
- 1 tbsp flat-leaf parsley, chopped
- 1 tbsp TOMAMI CHILI+INGWER
- 1 tbsp TOMAMI Marrakech
- ½ eggplant
- 4 slices crustless white toast (tramezzini white bread)
- 4 slices cheddar
- 2 tbsp mayonnaise or softened butter
- 2 slices mango
- salt
- freshly ground black pepper
- extra virgin olive oil
- 4 physalis
- 4 toothpicks
Preparation
Cut the mushrooms into slices and fry them with the garlic in hot oil until golden brown. Place in a bowl
and set aside. Cut the eggplant into slices approx. 1 cm thick, fry them in hot oil until golden brown
and add to the mushrooms. Mix everything well with salt, pepper, TOMAMI Marrakech, TOMAMI CHILI+INGWER and 1 tbsp olive oil.
Spread the white bread toasts with mayonnaise and top with a slice of cheddar. Spread the mushroom-eggplant mixture on two white bread toasts and finish with the mango slice. Place the remaining toasts with the cheese side on the mango and press down lightly. Carefully halve the tramezzini diagonally and decorate with a toothpick on which you have skewered a physalis and serve immediately.
