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Biba-sandwich cream of eggplant and cherry tomatoes

Biba-sandwich cream of eggplant and cherry tomatoes



  • Bibanesi
  • 8,81 oz of white bread for sandwiches
  • 5,29 oz of mozzarella cherries
  • 5,29 oz of cherry tomatoes
  • 5,29 oz of yellow cherry tomatoes
  • 1,05 oz of grana padano cheese flakes
  • Extra virgin olive oil and pepper to taste

Cheese Cream:

  • 5,29 oz of cow’s ricotta
  • 5,29 oz of cream cheese
  • 1 tablespoon of grated parmesan cheese
  • A pinch of pepper
  • 1 tablespoon of extra virgin olive oil

Eggplant cream:

  • 21,16 oz of eggplant
  • 1,05 oz toasted almonds
  • 1,69 fl oz of extra virgin olive oil
  • 1 clove of garlic
  • 2 tablespoons of grated parmesan cheese

Preheat the oven to 220 degrees. Prick and arrange the eggplants on a baking sheet covered with oven paper. Bake for 40 minutes. Blend ricotta, grated cheese, extra virgin olive oil and pepper; place in refrigerator for 10 minutes. Cut cherry tomatoes and mozzarella into thin rounds and season with salt and oil. Cut eggplant in half, scoop out pulp, drain and blend with almonds, oil, basil, garlic and grana cheese; season with salt and pepper. Now assemble on a tray: slice of bread, eggplant cream cheese, red cherry tomatoes and mozzarella cheese, crumbled Bibanesi and parmesan shavings. Cover with another slice of bread and stuff using the cream cheese and yellow cherry tomatoes. replicate for two more layers alternating fillings. Finally, spread the cake with the remaining cream cheese, decorating the sides with Bibanesi and the top with aromatic leaves, cherry tomatoes and mozzarella.