Deformed by eggplants and tomato mozzarella
Pubblished bykageja
Raise eggplants and wash them. Divide them in half, lengthwise, and engrave the pulp with the point of a cutting knife, by training a network. Put in them in a dish with roast and make cook it
In meanwhile, make burn tomatoes in a pot with boiling water; drain them, peel them, to deprive them of seeds and of some water of vegetation and divide them into cubes. Put them in a bowl, by holding aside a spoon, bathe them with 3 spoons of oil and unite with the salt and the pepper.
Remove the eggplants of the oven, extract the pulp from it with a spoon and chop it boorishly. In a bowl with the stayed oil make wither itself, without colouring, the peeled shallot and finely chopped; add the pulp of eggplants, the spoon the aside held cubes of tomatoes, a pinch of salt and pepper and continue the cooking, from time to time by mixing with a wooden spoon, for approximately 4 minutes, by making wipe a little the mixture. Add the washed and chopped basil.
Remove the mixture of the bowl and the mixer. Pour it into a bowl, unite you the egg, salt, pepper and mix so much that ingredients they will be well mixed. Butter a mold, pour you half of the mixture, distribute you in the centre the mozzarella cut in cubes and cover with the stayed mixture.
Cross the preparation in oven preheated in 180 °C and make it cook approximately for 30 minutes. Remove the mold of the oven; knock down the custard tart on the dish of dish and be of use to it heat, by decorating to please and in the accompanying person with the cubes of tomato previously prepared and hardly warmed in a tegamino on the fire.
fonte: www.buonissimo.org
