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Muffin with savory eggplant and scamorza

ingredients

servings

4

Yeast for bakery products

1 unit

Dried basil

to taste

Iodized salt

to taste

Black pepper

to taste

Fresh scamorza cheese

100 grams

Full fat milk

100 grams

Aubergine

1 unit

Extra virgin olive oil

40 grams

Eggs

1 unit

Grated Grana Padano

1 spoon

Type 00 wheat flour

130 grams

starters from Italy

Muffin with savory eggplant and scamorza

Muffin with savory eggplant and scamorza

vegetarian with gluten with eggs with lactose high in calcium high in phosphorus

ready in

35 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Muffin with savory eggplant and scamorza

Quick and easy to prepare, good for buffet or appetizers.

Muffin with savory eggplant and scamorza step 1

step 1

Wash and trim the eggplant. Cut it into cubes and fry in a pan with a dolium wire.

Muffin with savory eggplant and scamorza step 2

step 2

Place the flour, Parmesan cheese and half a packet of baking powder in a bowl.

Muffin with savory eggplant and scamorza step 3

step 3

Add eggplant, basil and smoked cheese, cut into cubes, stir.

Muffin with savory eggplant and scamorza step 4

step 4

Into another bowl mix the egg with the milk and the oil, salt and pepper.

Muffin with savory eggplant and scamorza step 5

step 5

Pour into the bowl with the eggplant and stir quickly to mix all ingredients.

Muffin with savory eggplant and scamorza step 6

step 6

Grease and flour the muffin tins. Pour the mixture in spoonfuls to fill 2/3 of the molds.

Muffin with savory eggplant and scamorza step 7

step 7

Bake the savory muffins eggplant and scamorza in a preheated oven and bake at 180 ° C for about 15 minutes (until they are golden on the surface)

Muffin with savory eggplant and scamorza step 8

step 8

Let intiepiepidire savory muffins eggplant and scamorza before serving

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