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Eggplant barquets stuffed with troccoli on gratin

ingredients

servings

4

Aubergine

3 unit

Red tomatoes

5 unit

Tomato sauce, without salt

150 mL

Iodized salt

to taste

Garlic

1 wedge

Extra virgin olive oil

to taste

Chili powder

to taste

Spicy paprika

to taste

White wine

to taste

Food yeast flakes

1 spoon

Breadcrumbs

to taste

Basil

6 leafs

Water

to taste

Troccoli, pasta

300 grams

first courses from Italy

Eggplant barquets stuffed with troccoli on gratin

Eggplant barquets stuffed with troccoli on gratin

vegan with gluten high in potassium

ready in

1 hour 15 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Eggplant barquets stuffed with troccoli on gratin

Tired of the usual pasta with eggplants? This version will never tire you! With that crunchy crunchy will make your guests crazy!

Eggplant barquets stuffed with troccoli on gratin step 1

step 1

First let's eat the aubergines, cut the ends and cut them longitudinally. With the aid of a knife, remove the inside and cut it into cubes.

Eggplant barquets stuffed with troccoli on gratin step 2

step 2

In a frying pan pour the oil, chili and garlic clove and let it boil. Dump the eggplant into cubes, add the salt and bake in a lively fire for about 10 minutes.

Eggplant barquets stuffed with troccoli on gratin step 3

step 3

Add in white wine, raise the flame and make it evaporate.

Eggplant barquets stuffed with troccoli on gratin step 4

step 4

Wash large, red and ripe tomatoes and remove the peel with the aid of a knife (if it gets harder, boil until they slip into the surface) and then cut them into cubes.

Eggplant barquets stuffed with troccoli on gratin step 5

step 5

Add tomatoes to the aubergines in frying pan, adjust salt and add spicy paprika. Cook on a moderate flame for about 10 minutes. Meanwhile, boil the water that will serve for the dough.

Eggplant barquets stuffed with troccoli on gratin step 6

step 6

Add the tomato paste and let it cook on low heat and with the lid for about 5 minutes. In the meantime turn on the oven at 220 °.

Eggplant barquets stuffed with troccoli on gratin step 7

step 7

Place the aubergines in a pan with baking paper, sprinkle with a pinch of oil and a pinch of salt and leave for about 10 minutes. Meanwhile, cook the trockles for a few minutes.

Eggplant barquets stuffed with troccoli on gratin step 8

step 8

After pouring the dough, let us dress it with the seasoning and let it fry for a couple of minutes.

Eggplant barquets stuffed with troccoli on gratin step 9

step 9

Fill the aubergines with seasoned pasta and add a basil leaf for each boat.

Eggplant barquets stuffed with troccoli on gratin step 10

step 10

Finally, add the flake-yeast yeast, the breadcrumbs, and a spin, and let us boil for about 30-35 minutes.

Eggplant barquets stuffed with troccoli on gratin step 11

step 11

I finally put it on a bed of rocket, the top! Enjoy your meal!

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