Aubergine pie

Eggplant cake
  1. Mass
  2. 2 cups of flour self-rising
  3. 1 tablespoon of baking powder
  4. 100 grams of butter
  5. 2 tablespoons oil
  6. 1 egg
  7. Milk in necessary quantity
  8. 25 grams of grated cheese
  9. Herbs to taste (Optional)
  10. Filling
  11. 100 grams of spinach raw in chiffonade
  12. 3 girls Eggplant
  13. 6 rustic tomato petals
  14. 2 cloves of garlic
  15. Enough olive oil
  16. 125 grams of Sardinian cheese
  17. Basil, oregano, thyme to taste
  18. 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 /

Exact matches only
Search in title
Search in content
Search in comments
Search in excerpt
Filter by Custom Post Type

0 reviews

Leave a comment

Would you like to join the conversation?
Feel yourself free of contribute

Leave a comment