Eggplant pie

In this heat, what could be better than a fresh dish like eggplant pie? Eggplant, which, depending on the variety, differs in size, shape and color, is a very versatile vegetable in the kitchen. The nutritional value of eggplants is not high: eggplants contain few calories and have a low fat content. These features make them ideal in diet food plans. The only particular that we must remember is not to abuse with the condiments.

One eggplant recipe to exploit is the cold eggplant pie: a fresh, tasty, decorative and easy to prepare dish The cold aubergine pie can be prepared with meat, vegetables and fresh cheeses.

Cold aubergine pie. Ingredients for 4/6 people

  • 600 g of eggplant
  • 1 yellow pepper
  • 2 large courgettes
  • 150 g of robiola
  • 150 g of ricotta
  • 1 clove of garlic
  • Salt and Pepper To Taste.
  • 1 cup extra virgin olive oil
  • mix of aromatic herbs: chives, basil, parsley

Cold aubergine pie. The preparation

  • Before starting with the preparation, have the following tools: Terrine, single portion molds, parchment paper, pimer or blender, saucepan, cling film.
  • Wash the aubergines, cut them into slices and then grill them.
  • Wash the zucchini and pepper: thinly sliced ​​lengthwise the zucchini and filleted the pepper. Blanch for 3/4 minutes in water with a little salt and drain. Place the vegetables on a very clean cloth, so that they also lose water.
  • In a bowl, pour the oil, a pinch of salt, pepper, the whole peeled garlic, a handful of chopped herbs. Beat with a fork and set aside.
  • In a bowl, blend the two fresh cheeses together, adding the remaining chopped herbs, until a homogeneous cream is obtained.
  • Moisten the inside of the molds and cover it with a little cling film, leaving an abundance that comes out of the mold.

Pour a few drops of flavored oil on the bottom then start composing the aubergine patties proceeding as follows:

  • arrange the aubergine slices to cover the bottom and sides of the mold, if possible making them protrude a little
  • distribute a spoonful of cheese
  • overlap slices of zucchini and drizzle with a drizzle of aromatic oil
  • distribute a spoonful of cheese
  • overlap strips of pepper and sprinkle with a drizzle of aromatic oil
  • distribute a spoonful of cheese
  • overlap slices of courgettes and sprinkle with a drizzle of aromatic oil
  • close the film that comes out of the mold, pulling the edges towards the center of the cake and press well with your fingers.
  • Place the molds on a tray and refrigerate for at least 3 hours.

When serving at the table: turn over on the plate and remove the mold. For a decorative touch: arrange a handful of fresh salad next to it and a drizzle of olive oil. Then decorate with chives or fresh basil.

Video: Beths Eggplant Lasagna Recipe. ENTERTAINING WITH BETH (October 2020).