INGREDIENTS
- Eggplant 2
- Sunflower oil
- Olive oil
- Sal
- Pepper
- Time:
- Flour 0000 250 grs
- Semolin 250 grs
- Egg 5
- Salsa:
- Onion 1
- Garlic 3 cloves
- Basil to style
- Tomato skilled 2 cans
For the dough, combine the flour with the semolin and the eggs. Knead properly and relaxation lined after we receive a easy dough.
Stretch and lower the noodles. Boil in salted water and sauté in olive oil. Reserve.
For the sauce, chop the onion and brown with the minced garlic and basil. Add the plum tomatoes and season. Scale back (breaking the tomatoes).
For the eggplants, lower slices and grill with olive oil. To Salt.
To assemble, combine the noodles with the sauce, take a number of tablespoons and wrap in every slice of eggplant.
Place in a baking dish with a sauce base, cowl with grated cheese and gratin.
