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Salted cake with eggplant squash and cherry tomatoes

ingredients

servings

6

Iodized salt

to taste

Basil

5 leafs

Extra virgin olive oil

to taste

Grated Parmesan cheese

2 spoons

Eggs

1 unit

Cherry tomatoes

100 grams

Aubergine

1 unit

Courgette

2 unit

Mozzarella cheese

1 unit

Puff pastry

230 grams

starters from Italy

Salted cake with eggplant squash and cherry tomatoes

Salted cake with eggplant squash and cherry tomatoes

vegetarian with gluten with eggs with lactose with good fats

ready in

45 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Salted cake with eggplant squash and cherry tomatoes

This Cake is a delicacy, a simple, tasty and fast dish, perfect for dinner or lunch.

Salted cake with eggplant squash and cherry tomatoes step 1

step 1

Cut the aubergines and the courgettes previously washed and cook for 10 minutes in a non-stick frying pan

Salted cake with eggplant squash and cherry tomatoes step 2

step 2

After that time add the cherry tomatoes and continue cooking for another 5 minutes.

Salted cake with eggplant squash and cherry tomatoes step 3

step 3

Then season them with eggs, parmesan cheese, mozzarella, oil and basil.

Salted cake with eggplant squash and cherry tomatoes step 4

step 4

Spread the leaf in a round baking tray keeping the paper oven with which it was packed, drill the base with a fork and stuff it.

Salted cake with eggplant squash and cherry tomatoes step 5

step 5

Bake at 180 ° for about 30 minutes.

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