Drive away with green broad beans and ricotta
single courses from Italy
Eggplant salad and lentil sauce
Eggplant salad and lentil sauce
ready in
1 hour
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
Incredibly tasty, you will not be able to stop!
preparation
step 1
Cut the aubergines into slices and place them in planks in a thick wooden coffer for a few hours. In this way they will lose water. Pass them in the oven at 150 degrees for about twenty minutes.
step 2
Prepare the dough by mixing the flour, yeast, salt, oil (about twenty grams) and water until a compact and homogeneous dough is formed. I added a pinch of turmeric and marjoram.
step 3
Slide the dough with the roller (thin enough) and place it in a baking tray with baking paper. Buckle the bottom and start with the layers!
step 4
First a spoonful of tomato pastry. Then the aubergines. the lentils of lentils (which you find among my recipes), still a bit of pastry and flake food yeast.
step 5
Proceed for another layer and complete with the latest eggplant slices, a handful of breadcrumbs, food yeast, and an oil spout. Fold the dough edges and bake at 180 degrees for 45 minutes.
step 6
Enjoy your meal! Eat alone is a good solution for a light, but tasty lunch, also suitable for sausage :)