Aubergine pie

Eggplant cake
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  • Mass
  • 2 cups of flour self-rising
  • 1 tablespoon of baking powder
  • 100 grams of butter
  • 2 tablespoons oil
  • 1 egg
  • Milk in necessary quantity
  • 25 grams of grated cheese
  • Herbs to taste (Optional)
  • Filling
  • 100 grams of spinach raw in chiffonade
  • 3 girls Eggplant
  • 6 rustic tomato petals
  • 2 cloves of garlic
  • Enough olive oil
  • 125 grams of Sardinian cheese
  • Basil, oregano, thyme to taste
  • Salt and pepper to taste
  1. Mass
  2. Make a Crown with flour, baking powder, herbs, grated cheese, and butter. All join to form a grit. Add oil, egg and milk. Work to form the mass, Wrap with film and cool.
  3. Roll out the dough, cover the mould, cool again.
  4. Cook to fond blanc, Remove and set aside.
  5. Filling
  6. Peel and cut Eggplant into thin slices, Sauté them in a pan with olive oil.
  7. Process tomato petals, garlic, Basil and 2 tablespoons of olive oil, salt and pepper and reserve.
  8. Armed
  9. Place a layer of Eggplant on the bottom of the mass, apply half of the mixture of tomatoes; then half of the spinach chiffonade, Sprinkle with half the grated cheese. Continue inserting layers of filling to finish.
  10. Place in moderate oven (180° C) 20/25 minutes. Remove, Let warm, unmold and serve warm.
Recipes easy to https://recetasdecocinafaciles.NET /

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