Pizzette fluffy yoghurt
starters from Italy
1 hour 15 minutes
translated by Italian with
A tasty pie inspired by the famous eggplant parmigiana
Start with the pasta brise light: combine flour with salt and oregano beginning. Then add the yogurt, the oil and water and knead until a smooth and homogeneous dough.
Wrap with plastic wrap and put in the refrigerator for at least 30 minutes.
Dice the eggplant and let them cook slowly for 30 minutes on low heat and very little salt and olive oil (this will serve to lose all their water and reduce the volume).
After this time add the tomato puree and a little water. Far totally reduce the sauce (it will take a bit ').
When cooked, add spices and mozzarella cubes aa (keeping a little 'to the surface).
Roll out the dough and line a tart mold previously greased and floured (23 cm diameter) and puncture the bottom. Pour the filling and bake in a preheated oven at 180C for 30 minutes.