Rice and meat pasties
single courses from Italy - Sicilia
Tomato and eggplant skewer
Tomato and eggplant skewer
ready in
2 hours 30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
Specialties on the table
preparation
step 1
Begin to prepare the filling: cook the tomato and let it cool down and fry lightly the thin sliced eggplant, salting it manually
step 2
The dough: heat the water and dissolve the bicarbonate (1/2 teaspoon) with the addition of lemon (1 tablespoon) mix the flour together with the oil and salt
step 3
Knead until it has a smooth and homogenous paste to cover it and let it rest for 30 minutes
step 4
The leaf: split the dough into 3 panetti for the leaves
step 5
With the help of other flour, roll with a rolling pin a panet at a time, until you get a large and thin leaf
step 6
Seasoning and cooking: spread over the leaf, tomato and eggplant sprinkle grated cheese and oil
step 7
Close the leaf, folding inwardly the edges forming a figure like a square
step 8
From the longest side of the sheet, fold the board back toward the center again, the opposite edge fold over it
step 9
Sprinkle the flour on the baking tray and put the chisels sprinkled with a little oil
step 10
Cook in a preheated oven at 200 ° for 50 minutes