Savory pie with parmesan cheese with vegetables and ham
9 recipes
Eggplant bowl
ingredients
servings
2
Round aubergines
800 oz
Wholewheat pasta
80 oz
Courgette
1 unit
Carrots
1 unit
Leeks
1 half
Olive oil
10 fl oz
Grated Parmesan cheese
20 oz
Tomato sauce, without salt
1 fl oz
first courses from Italy - Campania
Eggplant bowl
Eggplant bowl
ready in
1 hour
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
A tasty but balanced dish idea, suitable for vegetarians and vegans But also for those who love vegetables and its flavors !!
preparation
step 1
First wash the round aubergines and cut the surface. Remove the pulp from the inside and set it aside. Oil with the help of a silicone brush and lay on the baking paper. Bake for 20 minutes at 200 degrees.
step 2
In a pan heat the oil with the leek and carrot ... Sauté a little on a slow flame. Dice the eggplant pulp and the courgette. Add to the mixture.
step 3
Brown the mixture for 10 minutes and add the tomato sauce. Salt and spices to taste.
step 4
Just drop it as you like, in my case they are integral orecchiette. Take a baking sheet and cover it with parchment paper and fill the eggplants with the mixture made with pasta and vegetables in sauce. On the surface put the cheese and bake at 200 degrees for 10 min.
