INGREDIENTS
- For the pumpkin ones:
- – Pumpkin ½ unit.
- – Olive oil.
- – She.
- – Thyme.
- – Eggs.
- – Roasted garlic.
- – Salt and pepper.
- – Bread crumbs
- – Grated cheese.
- To finish:
- – Dry tomatoes.
- – Contemporary cheese.
- For the eggplant ones:
- – Peeled eggplants 2 items.
- – Chopped black olives 50 g.
- – Grated mozzarella 100 g.
- – Eggs.
- – Mashed potatoes in flakes.
- – Combine semillas.
- Salad:
- – Chunky chuchas 8 items.
- – I scream.
- – Carrot
- – Olive oil.
- – Salt and pepper.
PUMPKIN AND EGGPLANT MILANESAISE
PROCEDURE:
1. Lower the pumpkin into 2/3 cm slices and place on a plate oiled with garlic and thyme.
2. Cook dinner to medium uncommon.
3. Cool and coat with eggs seasoned with roasted garlic, salt and pepper after which coated with breadcrumbs.
4. Cook dinner within the oven on an oiled plate for 10 minutes. End with recent cheese and tomatoes. Carry to gratin
5. For the eggplant ones: Lower the peeled eggplant into 2/3 cm slices and bake for a couple of minutes within the oven with olive, vinegar, thyme, salt and pepper. Cool.
6. Combine the filling substances and canopy eggplant slices with the combination and canopy with one other alfajor-type slice.
7. Go by egg seasoned with salt and pepper and coat with mashed potato flakes and seeds.
8. For the salad, blanch the greens and sauté in olive oil. Season.
