• 1 medium eggplant
  • 1 ball of fresh mozzarella
  • 10-12 toasted hazelnuts
  • 3 large tablespoons olive oil

Dressing ingredients

  • 1 clove of garlic
  • 1/2 teaspoon dried basil
  • 1 large tablespoon of Módena balsamic vinegar
  • Salt
  • Pepper
  • 3-4 large tablespoons olive oil

Author of this recipe

Inma - Platos Plis Plas

Inma - Platos Plis Plas

Salad blogger / food writer

I love to cook using quality ingredients and prepare beautifully presented dishes to share and enjoy. Read more
Total votes: 2

While mille-feuille is typically a sweet layered dessert, for the recent Italian focus on Love My Salad we prepared a spectacular, savoury eggplant "mille-feuille" with mozzarella, using grilled eggplant, cooked al dente, accompanied by tasty mozzarella that I think pairs perfectly.

A light, simple dressing with a little crunch from lightly roasted hazelnuts makes this dish a visually impressive 'festival of flavours'. If you prefer another type of nut pistachio is a good alternative to hazelnuts.


  1. Heat a little oil on the grill and, while it heats, arrange the mozzarella on absorbent paper to soak up any moisture.
  2. Wash the eggplant, remove the tip, and cut into slices about 1/2 cm thick. Cook over medium heat, then season with salt and pepper.
  3. While the eggplant cooks, cut the mozzarella into thin slices, then peel and crush the garlic. Chop the hazelnuts as well.
  4. Once the eggplant is cooked to your liking, remove from heat and place on absorbent paper. Set aside.
  5. Prepare the dressing by mixing together in a bowl the garlic, olive oil, balsamic vinegar, salt, and pepper.
  6. Arrange the 'mille-feuille' by alternating eggplant slices and mozzarella slices. Lightly dress each layer.
  7. Finally, sprinkle with a little dried basil and top with roasted hazelnuts.

Tips from the author

  • Eggplant is a vegetable that can be cooked in a variety of ways: grilled, fried, stuffed, roasted, etc. However, unlike zucchini, it is not suitable for consumption raw or boiled. It is a very nutritious and low-calorie food, containing potassium, phosphorus, and calcium, among other nutrients.
  • It is not advisable to overcook the eggplant. Cook through, but not enough to be too soft and falling apart. Also, I did not find it necessary to salt the eggplant to remove bitterness. It is not usually needed any longer, especially when the eggplant is very fresh and smooth.
  • I estimated about one eggplant for 2 people, but obviously the amount you require may vary according to taste.

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