Do you know what is extraordinarily fascinating about cooking? Which allows us to reuse all the foods we have in the pantry or that we have left over in the refrigerator to obtain real masterpieces by expertly mixing them together. food, but new recipes are customized every day. An example? In the fridge I have a large eggplant (which is actually a little wilted) and a little "Genoese pesto that I prepared just two days ago with the" idea of cooking risotto with pesto. Why not make a quick savory pie with eggplant and pesto? Let's try the idea together!
Video of the Recipe
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Identity Card of the Recipe
- 158 KCal Calories per serving
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Ingrediants
- About 120 g of white flour type 00
- Half a sachet of instant yeast
- 400 g of eggplant
- 1 tablespoon of extra virgin olive oil
- 40 g of Genoese pesto
- 100 g of robiola
- q.s. of salt
- 120 g (2 medium) of eggs
Materials Needed
- Large pan with lid
- Bowl
- Ladles
- Hinged pan with a diameter of 18 cm
- Parchment paper (optional)
- Sieve
Preparation
- Clean the eggplant and remove the stalk. Cut the pulp into cubes.
- Brown the aubergine in a large pan (preferably made of stone) with a drop of oil and a pinch of salt.
Perfect cooking of aubergines
The eggplant cubes should not be overcooked: it will be sufficient to cook the vegetables superficially (after browning) because the cooking will be completed in the oven.- Pour the eggplant cubes into a bowl and allow to cool for a few minutes.
- Add the eggs and robiola, then the Genoese pesto and, gradually, the sifted white flour until the consistency is not excessively solid, but creamy and easy to use.
How to prepare homemade pesto (dose for about 100 g)
In a mortar, crush 1 clove of garlic with a few grains of coarse salt until it forms a cream. Add, a few at a time, 40 g of fresh young basil leaves, alternating with a few grains of coarse salt and crush everything with the pestle.
At the end of the operation, add 25 g of parmesan, 25 g of pecorino and as much extra virgin olive oil as necessary to obtain a creamy sauce.- As a last ingredient, add the sifted instant yeast to the cream.
- Line an 18 cm diameter pan with baking paper or grease and flour the walls. Pour the mixture inside and bake in a hot oven at 180 ° C-200 ° C for 30-35 minutes.
- Remove from the oven and serve the pie hot or cold, according to your tastes.
Alice's comment - PersonalCooker
Here it is my eggplant pie! How nice to customize savory pies with the ingredients we love most. Did you see the result? Don't you fancy it? You will ask me why a slice is missing to show you the inside (to tell the truth I could not resist and I ate a piece of it, and I even burned my tongue for bacchus).
Also try the savory pie with aubergines, cherry tomatoes and ricotta!Nutritional values and Health Comment on the recipe
The savory pie with eggplant and pesto alla Genovese is a preparation that can be contextualized both among appetizers and first courses. The energy intake is moderate, the portion of lipids contained (or in any case lower than the other savory pies) and the protein content not high enough to give it the role of a single dish. The portions of fiber and cholesterol are good. average salty pie with eggplant and pesto alla Genovese is about 50g (80kcal) in the appetizer and 200g (320kcal) if in place of the first course.
