Drive away with green broad beans and ricotta
single courses from Italy
Savory pie feta and eggplant!
Savory pie feta and eggplant!
ready in
1 hour 30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
A base without butter or eggs to accommodate aubergines, feta and cherry tomatoes!
preparation
step 1
First we take care of the aubergines, which we will wash and cut in half and then sliced about a centimeter, cooking them in a pan or hot plate. or usually the brushes just raised from the grill, with a tear of oil. Let's keep aside.
step 2
Weigh the amount of feta we need for the base and using a chopper (or if you want, a fork), crumble. Sift flour and baking powder in a large bowl and add the oil, salt, crumbled feta cheese and some milk.
step 3
We initially work with a fork, adding the remaining milk a little at a time, until you get a firm dough and not sticky, with a consistency that resembles that of a brisèe.
step 4
We spread on a sheet of parchment paper helping us with a lightly floured rolling pin, so that the feta does not stick, up to a thickness of half a centimeter, a little less. We transfer to the pan.
step 5
Let's take care of the filling after turning on the oven at 200 °, so that when the cake is mounted it has reached the temperature. Cut the tomatoes in half (or in 4, if they were great) and gather in a bowl, seasoning them with a little oil, salt and oregano.
step 6
I used it in raw, seasoned only with a pinch of salt and oregano. Let's go and whip our cake: on the bottom we distribute the past, helping with the back of the spoon, then the eggplant and finally feta and cherry tomatoes.
step 7
Go in a hot oven at 200 ° for 45 minutes, then 15 minutes with the heat only in the lower part (or arrange the grating as low as possible). Let it cool in the pan for 15 minutes before unmolding and cutting!
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