INGREDIENTS
- Stuffed:
- – 10 models of small diced eggplants.
- – 2 chopped onion.
- – 1 chopped purple bell pepper.
- – 1 chopped carrot.
- – Chopped garlic.
- – Peppers.
- – Floor chili.
- – Pepper.
- – Sal.
- For the puree:
- – Puree 1 pumpkin.
- – 1 yolk.
- – 2 egg whites overwhelmed to snow.
Scrumptious pumpkin pie with a simple sumer recipe, creamy cheese and plenty of greens
PROCEDURE:
1. In a big frying pan, sauté the greens besides the eggplants with a bit of oil.
2. When it’s golden brown, season and cook dinner for a couple of minutes, add the eggplant cubes and barely cook dinner them, take away and put aside.
For the puree:
1.Lower a pumpkin in half and cook dinner within the oven till mashed.
2. When it’s completed, let it cool and blend within the egg yolk.
3. Then again, beat the egg whites till stiff and blend with the puree in an enveloping method.
Armed:
1. In a bowl, place the filling, creamy cheese slices and the puree on high, sprinkle with grated cheese and place within the oven to complete cooking and gratin.
