Eggplant stuffed with vegetables
single courses from France
1 hour 30 minutes
translated by Italian with
A recipe that has French origins, but it goes well with our Mediterranean cuisine!
After having washed and peeled the vegetables cut into cubes. Let them fry in two tablespoons Dolio and one clove of garlic for 15 minutes. I've cooked in the oven at maximum temperature for 10 minutes.
Let cool and meanwhile turn on the oven to 180 degrees.
In a bowl, beat the eggs, add the cream and Parmesan. Then even the vegetables together. Add chopped basil and mint, salt and pepper.
Roll out puff pastry roll in a pan, prick the bottom with the help of a fork and pour the mixture.
Cook for 50 minutes. By eating too cold!