SACCHETTINI PASQUALINI WITH CHEESE AND ARTICHOKES
by
117 recipes
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
ready in
45 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
This rustic cake is for eggplant and garlic lovers, their flavor accompanied by ricotta make this pudding really tasty. #oreeganoblogger
preparation
step 1
First let the eggplant wash and private the eggplant, then cut them to dadins.
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.
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.
step 4
When the aubergines are cooked, remove the garlic and let it cool without the lid.
step 5
In a bowl, combine ricotta, egg, a pinch of salt, sprinkle with pepper, eggplant and mix everything.
step 6
Roll the puff pastry with the baking sheet in a round pan.
step 7
Pour into the middle the ricotta and eggplant mixture and level them well with a spoon.
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.
step 9
Serve not too hot, here it is!
