Rice and meat pasties
178 recipes
Tomato and eggplant skewer
ingredients
servings
8
Remilled durum wheat flour
800 grams
Water
300 mL
Sodium bicarbonate
5 grams
Lemon juice
1 spoon
Extra virgin olive oil
1 spoon
Iodized salt
1 teaspoon
Aubergine
2 unit
Homemade tomato sauce
800 grams
Grated cheese
100 grams
Extra virgin olive oil
to taste
Mixed seeds oil, for frying
500 mL
Iodized salt
to taste
Type 00 wheat flour
200 grams
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
