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Rolls of leek

ingredients

servings

4

Leeks

2 unit

Aubergine

2 unit

Eggs

1 unit

Garlic

1 wedge

Parsley

1 teaspoon

Grated cheese

3 spoons

Breadcrumbs

3 spoons

Extra virgin olive oil

3 spoons

Peeled tomatoes, canned

1 can

Iodized salt

2 pinches

Curry powder

1 teaspoon

second courses from Italy - Puglia

Rolls of leek

Rolls of leek

vegetarian with gluten with eggs with lactose high in potassium with good fats

ready in

1 hour

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Rolls of leek

Excellent rolls stuffed with eggplant and covered by the leek and fresh hacksaw!

Rolls of leek step 1

step 1

Peel the eggplant and mix in a pan with two tablespoons of oil. Meanwhile, take the leeks, wash them, and start grooving vertically for various entire leaves.

Rolls of leek step 2

step 2

Boil a little 'of water with salt and let blanch leek leaves for a few minutes and then roll out on a floor as if they were sheets of lasagna.

Rolls of leek step 3

step 3

Prepare the tomato, then cut the tomatoes and cook for a few minutes with a little 'oil and salt.

Rolls of leek step 4

step 4

Take the eggplant and season with cheese, breadcrumbs, egg and curry. With this mixture to create the filling for leek leaves.

Rolls of leek step 5

step 5

Close the leaves and put them in a baking dish and sprinkle a little 'tomato top and bottom. Bake at 250 degrees for 30 minutes.

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