multicolored tagliatelle with fresh sauce
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Salted cake with eggplant squash and cherry tomatoes
ingredients
servings
6
Iodized salt
to taste
Basil
5 leafs
Extra virgin olive oil
to taste
Grated Parmesan cheese
2 spoons
Eggs
1 unit
Cherry tomatoes
100 grams
Aubergine
1 unit
Courgette
2 unit
Mozzarella cheese
1 unit
Puff pastry
230 grams
starters from Italy
Salted cake with eggplant squash and cherry tomatoes
Salted cake with eggplant squash and cherry tomatoes
ready in
45 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
This Cake is a delicacy, a simple, tasty and fast dish, perfect for dinner or lunch.
preparation
step 1
Cut the aubergines and the courgettes previously washed and cook for 10 minutes in a non-stick frying pan
step 2
After that time add the cherry tomatoes and continue cooking for another 5 minutes.
step 3
Then season them with eggs, parmesan cheese, mozzarella, oil and basil.
step 4
Spread the leaf in a round baking tray keeping the paper oven with which it was packed, drill the base with a fork and stuff it.
step 5
Bake at 180 ° for about 30 minutes.
