Grilled eggplant mille-feuille with mixed grill

Name: Grilled eggplant mille-feuille with mixed grill - Marta D.
Ingredients: an eggplant green zucchini roasted bell pepper mozzarella a piece of beef fillet meatballs chicken breast salt pepper olive oil a little basil

Meat - Grilled eggplant mille-feuille with mixed grill by Marta D. - Recipia

I made this grilled eggplant mille-feuille on a day when I craved roasted vegetables but also wanted a classic barbecue. Usually, I associate grilled vegetables with good cheese, and mozzarella pairs well with eggplant and zucchini. I also grilled some meat on the side, without too many spices, just enough to enhance the ingredients. The result is more of a combination of influences: vegetables with Italian touches, simply prepared meat, and that French name taken more as a joke. Quick Info Total time: about 50-60 minutes Preparation time: 20 minutes Cooking/grilling time: 25-30 minutes Servings: 2-3 Difficulty: medium (more for ingredient preparation) Recipe type: main dish or side for grill Ingredients 1 eggplant 1 zucchini 1-2 red bell peppers, for roasting 1 ball of mozzarella (approx. 125 g) 1 piece of beef fillet, to preference (150-200 g) 2-3 small sausages 1 small chicken breast (optional, to preference) Salt Freshly ground pepper Olive oil A few fresh basil leaves Preparation method 1. Wash the eggplant and zucchini. Cut them into thick slices of about 1 cm, rounds or lengthwise, whichever is easier for you to assemble later. 2. Season the slices with salt and pepper on both sides. Let them sit on a towel or grill for about 10 minutes to release water. This step (called "degorger" in French cuisine) helps the vegetables stay firm while cooking and prevents them from releasing water into the dish. 3. Meanwhile, prepare the peppers. Wash them, dry them, and place them on the grill or directly over the flame (or in the oven) until the skin is charred and the pepper softens. After roasting, cover them with a bowl or in a bag for a few minutes to make peeling easier. Remove the skin and seeds. 4. Heat the grill or a grill pan. Lightly brush the eggplant and zucchini slices with a little olive oil, then grill them separately for 2-3 minutes on each side until they have grill marks and have softened slightly. Cook them one at a time, don’t mix them, so you can better control the texture of each. 5. Cut the mozzarella into thin slices. 6. On a baking tray lined with parchment paper, assemble the mille-feuille: start with a layer of roasted pepper, then a layer of mozzarella, then eggplant, then zucchini, and so on, alternating layers and finishing with mozzarella. Sprinkle a little fresh basil between layers. 7. Place the tray in the oven at 210°C for a few minutes (5-8 minutes is sufficient), just enough to melt the mozzarella. Keep an eye on it; the mozzarella should not dry out. 8. Meanwhile, prepare the meat on the grill. Season the beef fillet, chicken breast, and sausages with salt and pepper. Grill or pan-fry each type of meat separately, depending on thickness and preference. No additional spices are needed for the beef if you use a quality piece. 9. For serving, use warm plates. Place the vegetable mille-feuille next to the meat, as preferred. If you have a favorite sauce for the meat, add it at the end. I used a pepper sauce, but any simple sauce can be added when serving. 10. Optionally, you can also add a bundle of green beans tied with bacon, but this is not included in the main recipe. Why I make this recipe often I return to this vegetable mille-feuille because it is versatile and pairs well as a side for any grill. It’s simple, with no complicated steps, and I love the texture of the separately cooked vegetables. I can use leftovers or adapt it with other seasonal vegetables. Tips and variations Tips 1. Let the vegetables release water before cooking; even 10 minutes helps. 2. Cook each vegetable separately to avoid them becoming too soft or bland in taste. 3. Use fresh mozzarella for even melting. Substitutions - You can use yellow or orange bell peppers if you don’t have red. - If you don’t have mozzarella, scamorza cheese or a semi-hard cheese can work, but the taste and texture differ. - For meat, use what you have on hand: pork chop, chicken thigh, etc. Variations - You can add slices of tomato to the layers for extra freshness. - Try it with thin slices of roasted onion. - Without meat, just the vegetables with cheese – it becomes a vegetarian main dish. Serving ideas - On warmed plates, the vegetables stay hot, and the mozzarella doesn’t harden. - You can place the mille-feuille directly on a bed of sauce if you like to mix flavors. - Next to the grill, add a fresh green salad. Frequently asked questions 1. What thickness should the slices of eggplant and zucchini be? Ideally 1 cm, not thinner, so they don’t dry out on the grill. 2. Is it necessary to roast the peppers? Yes, roasted peppers add sweetness and a soft texture, different from the other vegetables. 3. Can I make the mille-feuille with just eggplant and mozzarella? Yes, if you don’t have zucchini or peppers, you can use just eggplant, but you will lose some variety. 4. Can I prepare the vegetables the night before? Yes, you can grill them and keep them in the fridge, but ideally, you should assemble and heat them just before serving. 5. How do I know when the mozzarella is ready? When it has melted and starts to stretch, turn off the oven. If you leave it too long, it will dry out. Nutritional values Estimate for a medium serving (without sauces): Calories: 400-600 kcal (varies depending on the type and amount of meat) Proteins: 25-35 g Fats: 25-35 g Carbohydrates: 15-20 g (from vegetables) The final calorie count depends on how much meat you use and its type. Mozzarella and olive oil add fats, while vegetables have a low amount of carbohydrates. Storage and reheating The vegetable mille-feuille keeps well for a day in the fridge, in a covered container. When reheating in the oven, the mozzarella will be firmer, but the taste remains good. I do not recommend keeping already assembled portions for more than 24 hours. Grilled meat does not keep as well – it’s best consumed fresh. If you want to do everything in advance, the grilled vegetables can be prepared a day ahead, but assembly and final heating should be done before the meal.

Grilled eggplant mille-feuille with mixed grill

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