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Eggplant and Ricotta Rustic Cake

ingredients

servings

4

Iodized salt

to taste

Extra virgin olive oil

to taste

Pepper

to taste

Ricotta cheese

250 oz

Garlic

2 wedges

Aubergine

3 unit

Eggs

1 unit

second courses from Italy

Eggplant and Ricotta Rustic Cake

Eggplant and Ricotta Rustic Cake

vegetarian with eggs with lactose high in fiber high in potassium

ready in

45 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Eggplant and Ricotta Rustic Cake

This rustic cake is for eggplant and garlic lovers, their flavor accompanied by ricotta make this pudding really tasty. #oreeganoblogger

Eggplant and Ricotta Rustic Cake step 1

step 1

First let the eggplant wash and private the eggplant, then cut them to dadins.

Eggplant and Ricotta Rustic Cake step 2

step 2

In a non-stick frying pan pour a string of extra virgin olive oil and the two cloves of garlic clean and crushed, let it blush.

Eggplant and Ricotta Rustic Cake step 3

step 3

Add the aubergines, a pinch of salt, a drop of water, and cook over low heat with the lid for about 15 minutes, turning from time to time.

Eggplant and Ricotta Rustic Cake step 4

step 4

When the aubergines are cooked, remove the garlic and let it cool without the lid.

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Eggplant and Ricotta Rustic Cake step 5

step 5

In a bowl, combine ricotta, egg, a pinch of salt, sprinkle with pepper, eggplant and mix everything.

Eggplant and Ricotta Rustic Cake step 6

step 6

Roll the puff pastry with the baking sheet in a round pan.

Eggplant and Ricotta Rustic Cake step 7

step 7

Pour into the middle the ricotta and eggplant mixture and level them well with a spoon.

Eggplant and Ricotta Rustic Cake step 8

step 8

Place in a hot oven at 200 ° for about 25 minutes, until the pasta is smooth and the center will start to swell slightly.

Eggplant and Ricotta Rustic Cake step 9

step 9

Serve not too hot, here it is!

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