multicolored tagliatelle with fresh sauce
Bakery products from Italy
Quiche with eggplant, tomatoes and mozzarella
Quiche with eggplant, tomatoes and mozzarella
ready in
40 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
Tired of the usual dinners? You are in the right place, this pie is not only beautiful to see, superbuona to eat, and is an alternative to the usual dinners, and pizza joint. Sometimes it takes very little to impress anyone, just a few ingredients, easy preparation, and a cute presentation ........ and dinner is ready! But it can be a dinner, as well as an aperitif or a snack, if you prefer hearty!
preparation
step 1
You can cook the eggplant while the base is in the oven, just to anticipate the times. Wash the eggplant and divide into 4 wedges, eliminated the central part with the seeds and cut into cubes the rest of a few cm.
step 2
In a skillet heat the oil along with a clove of peeled garlic, pour the eggplant and saute, remove the garlic, add the oregano, salt and pepper and continue cooking.
step 3
Time is subjective, some people prefer the crispy eggplant, I just do not like them, I know they are raw, so I let them cook until they have the right consistency for me.
step 4
When the eggplants are cooked, turn off and set aside. It ''s time to transform our base now lukewarm.
step 5
Take the cake and with the help of a fine brush the edges detached from the pan, take a plate which will be the one to reach back and invert the cake.
step 6
If you use the tart pan with step just this step, and the welt around it will serve to contain the entire filling.
step 7
Take the eggplant and distribute them evenly in the recess of the base, washed and cut the tomatoes in halves or washers, seasoned with oil and salt and add them to the eggplant.
step 8
Drain the mozzarella and decorated the cake, complete with a sprig of basil and serve.