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Amaranth flan with aubergine and cherry tomatoes
ingredients
servings
4
Amaranth
200 oz
Ricotta cheese
100 oz
Food yeast flakes
40 oz
Aubergine
1 unit
Black olives
12 unit
Cherry tomatoes
100 oz
Basil
8 leafs
Spring onions
1 unit
Extra virgin olive oil
to taste
Salt
to taste
second courses from Italy
Amaranth flan with aubergine and cherry tomatoes
Amaranth flan with aubergine and cherry tomatoes
ready in
1 hour 40 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
The amaranth flan with aubergines and tomatoes is a delicious dish, easy to make and perfect to serve as an original appetizer.
preparation
step 1
Pour the amaranth in a colander, rinse it repeatedly under running water, transfer it into a saucepan with three times its volume of water and cook covered, on low heat for about 40 minutes. Turn off the gas and let it rest for 10 minutes.
step 2
Mix the amaranth with the soya ricotta, the yeast and 3-4 chopped basil leaves; Season with salt and compact the mixture on the bottom of a slightly oiled 20 cm pan and bake it in a preheated oven at 180 ° C for 20 minutes.
step 3
Peel the aubergine, wash and cut into cubes, clean the onion and cut into slices, washed and cut the tomatoes in half, crush the olives and snocciolatele. Heat 3 tablespoons of oil in a pan, add the aubergines and spring onion, season with salt and cook
step 4
vegetables for 7-8 minutes until they are tender. Add the tomatoes and olives and continue cooking for 5 minutes. Add 3-4 chopped basil leaves and turn off the heat. Pour the vegetables onto the amaranth pie and continue cooking in the oven for another 10 minutes
step 5
and serve with some fresh basil leaves. Enjoy your meal!
