INGREDIENTS
- Time:
- Immediate polenta 1 cup
- Water 2 cups
- Sal 1 cdta
- Olive oil
- Stuffed:
- Eggplant 2
- Ricotta 200 grs
- Egg 2
- Tomate cherry 100 grs
- Basil 1 handful
- Pepper
For the filling, minimize slices of eggplant and grill with olive oil. To Salt.
Reduce the cherrys into halves and put aside.
Beat the eggs and add the ricotta, combine and season with salt and pepper. Add the eggplants, tomatoes and chopped alabhaca.
For the dough, boil the water and add the polenta in a stream whereas stirring for a couple of minutes till it’s cooked.
Line a mildew (base and edges) with aluminum foil and pour the polentar (base and edges) into it.
Bake in a preheated oven at 180 levels for 10 minutes.
To assemble, add the filling to the pre-baked dough and return to the oven for 15 extra minutes or till the filling is cooked.
