multicolored tagliatelle with fresh sauce
single courses from Italy
Crumble of eggplant and cherry tomatoes with pine nuts
Crumble of eggplant and cherry tomatoes with pine nuts
ready in
35 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
The salty crumble of aubergines is a delicious and refined appetizer or a second light and super summer dish, suitable also for special occasions
preparation
step 1
Wash the aubergines, dry them, bake them and cut them into cubes. Heat a little oil in a frying pan and add the aubergines.
step 2
Cook for 5 minutes and add the cherry tomatoes you have in the meantime washed and cut into quarters.
step 3
Meanwhile, pour the raisins in lukewarm water. Wash and dry the capers. Add the roasted pine nuts, capers and raisins, sprinkled and squeezed into the eggplant and let it flavor for another 5 minutes.
step 4
Season with salt and pepper. Collect softened butter in a bowl, combine crumbs and flour and wash with your fingertips until you get a crisp mixture.
step 5
Grate with an oil spout of individual dishes, distribute the eggplant mixture and scent with some broken mint leaves.
step 6
Cover with crumbs crumbs, bake at 180 ° C and cook for about 20 minutes until golden. Bring to the table and serve