Muddy pizza with stuffed edges
first courses from Italy
Eggplant barquets stuffed with troccoli on gratin
Eggplant barquets stuffed with troccoli on gratin
ready in
1 hour 15 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
Tired of the usual pasta with eggplants? This version will never tire you! With that crunchy crunchy will make your guests crazy!
preparation
step 1
First let's eat the aubergines, cut the ends and cut them longitudinally. With the aid of a knife, remove the inside and cut it into cubes.
step 2
In a frying pan pour the oil, chili and garlic clove and let it boil. Dump the eggplant into cubes, add the salt and bake in a lively fire for about 10 minutes.
step 3
Add in white wine, raise the flame and make it evaporate.
step 4
Wash large, red and ripe tomatoes and remove the peel with the aid of a knife (if it gets harder, boil until they slip into the surface) and then cut them into cubes.
step 5
Add tomatoes to the aubergines in frying pan, adjust salt and add spicy paprika. Cook on a moderate flame for about 10 minutes. Meanwhile, boil the water that will serve for the dough.
step 6
Add the tomato paste and let it cook on low heat and with the lid for about 5 minutes. In the meantime turn on the oven at 220 °.
step 7
Place the aubergines in a pan with baking paper, sprinkle with a pinch of oil and a pinch of salt and leave for about 10 minutes. Meanwhile, cook the trockles for a few minutes.
step 8
After pouring the dough, let us dress it with the seasoning and let it fry for a couple of minutes.
step 9
Fill the aubergines with seasoned pasta and add a basil leaf for each boat.
step 10
Finally, add the flake-yeast yeast, the breadcrumbs, and a spin, and let us boil for about 30-35 minutes.
step 11
I finally put it on a bed of rocket, the top! Enjoy your meal!