Aubergines are extraordinary vegetables, perfect for a thousand recipes. Today we will (literally) hide the aubergines inside a soft and delicious potato-based pie. Discover my idea.
Identity Card of the Recipe
- 106.5 KCal Calories per serving
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Ingrediants
- 400 gr of aubergines
- 600 gr of potatoes
- 2 of eggs
- 50 gr of grated Parmesan cheese
- 50 gr of breadcrumbs
- 50 gr of Oat Flour
- 100 gr of tomato puree
- 100 gr of mozzarella
- basil to taste
- salt to taste
- pepper to taste
- to taste of oregano
Materials Needed
- Pot with lid
- Immersion mixer
- Potato peeler
- Scale weighs food
- Oven plate or baking tray with a diameter of 28 cm
- Baking paper
Preparation
- Peel the potatoes and cut them into small pieces.
- Wash the aubergines, remove the stalk and cut them into cubes.
- Collect the potatoes and aubergines in a basket and steam them for about 20-30 minutes.
- Preheat the oven to 180 ° C.
- When the potatoes and aubergines are soft, add the basil, pepper, salt, and oregano, then reduce everything to a puree with the help of the immersion blender.
- Transfer the mixture to a bowl, add the breadcrumbs, parmesan cheese, oatmeal and eggs: work with a whisk until the dough is soft.
