Varied recipes

Eggplant and ricotta cake

INGREDIENTS

  • Makes 6 servings
  • INGREDIENTS:
  • Stuffed:
  • -RICOTTA (500 GRS).
  • -LEMON ZEST C/N.
  • -GARLIC (1 HEAD).
  • -EGGPLANT (1 UNIT).
  • -ONION (1 UNIT).
  • -EGG (3 UNITS).
  • -SAL C/N.
  • -PEPPER C/N.
  • -CURRY C/N.
  • -NUTMEG C/N.
  • -THYME C/N.
  • Base and lid:
  • -BERENJENA (2 OR 3 UNITS).
  • -SAL C/N.
  • -PEPPER C/N.
  • -OLIVE OIL C/N.
  • -MUZARELLA CHEESE (250 GRS).
  • -GRATED SARDIAN CHEESE (100 GRS).
  • Garrison:
  • -POPE (2 UNITS).
  • -POTATOES OR BONIATE (2 UNITS).
  • -OLIVE OIL C/N.
  • -SAL C/N.
  • -PEPPER C/N.
  • -ENGLISH SAUCE C/N.
  • Paragraph:
  • -PERITA TOMATO (3 UNITS).
  • -SAL C/N.
  • -PEPPER C/N.
  • -OLIVE OIL C/N.
  • -PEREJIL C/N.

1.For the filling: In a pot we place the ricotta, salt, pepper, nutmeg, thyme, curry, olive oil, lemon zest, combine and reserve, wrapped in movie, within the fridge. Alternatively, we take the pinnacle of garlic, season it, sprinkle it with olive oil and wrap it in aluminum foil. We put it within the oven for half-hour over medium warmth. Take away from the oven, extract the garlic puree and put aside.

2.On the similar time, in a frying pan with olive oil we place an onion lower into brunoise, then we add the peeled eggplant and lower into small squares, season with salt and pepper and sauté over medium warmth till they’re cooked. We reserve.

3.In a bowl we combine each preparations, add 3 eggs and the garlic puree. We reserve.

4.Then, we peel 2 eggplants, lower them into skinny slices lengthwise and seal them in a frying pan or grill for 3 minutes per facet over medium warmth with salt, pepper and olive oil. We reserve.

5.For meeting: On a beforehand oiled 24 cm x 24 cm sq. wave or pyrex plate, place a part of the eggplants in sealed sheets till the bottom is properly lined. Then we add the ricotta and eggplant filling that we had reserved till all the floor of the plate is properly lined. Later we add the remainder of the eggplant slices as a lid and canopy them with mozzarella cheese and grated Sardinian cheese.

6.We put it within the oven at about 180° for about 25/half-hour or till it’s au gratin.

7.For the garnish: We place 2 potatoes and a couple of candy potatoes or candy potatoes with pores and skin, properly washed and lower into wedges, in a roasting pan with olive oil. Season with salt and pepper and place in a medium/sturdy oven for 40 minutes.

8.For the aline: In a container we place the well-washed plum tomatoes, lower into cubes, add salt, pepper and olive oil and mix till they kind a homogeneous sauce. We reserve.

9.We serve a portion of cake with the potatoes, batters and on high the lineup of contemporary tomatoes. Sprinkle with parsley and thyme.
ENJOY NOW!.
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