RUSTIC PIE WITH EGGPLANT, OLIVES AND WALNUTS


RUSTIC PIE WITH EGGPLANT, OLIVES AND WALNUTS

 Laura Sardinia
  • Difficulty: 1
  • Cost: 1
  • Preparation: 2
  • Doses: 4

How to dispose of the latest and tasty aubergines in a delicious way. Recycle them into a tasty rustic pie. The filling is also excellent to spread on bread or to dress pasta or white rice.

INGREDIANTS

  • For the violated pasta
  • 150 gr spelled flour
  • 150 gr wholemeal flour
  • tablespoons extra virgin olive oil
  • water
  • pinch of salt
  • For the stuffing
  • 2 organic large eggplants
  • handful of dried olives in brine
  • handful of organic walnuts
  • 2 – 3 garlic cloves
  • parsley
  • sea salt
  • pinch pepper black
  • pinch of red pepper

INSTRUCTIONS

  1. Prepare the pasta: pour the two flours into a well, add the oil, salt and water. Mix well, until smooth.
  2. Put the dough to rest covered with a cloth, in a cool place for 30 minutes.
  3. Wash the aubergines and trim them.
  4. Place them in a non-stick pan, make incisions in the skin or prick the aubergines with a fork and bake them in the oven for 30 – 45 minutes.
  5. Meanwhile, roll out the dough, cover a non-stick pan or with parchment paper, prick it and cook for 15 minutes.
  6. After cooking, take it out of the oven and let it cool.
  7. Also cooked the aubergines, cut them into small pieces and put them in a blender, together with the walnuts, olives, garlic, parsley, pepper and chilli. Salt to taste and add a drizzle of oil.
  8. Blend everything and then pour it over the dough, bake again, until the dough is golden. It will take 15 to 20 minutes.
  9. Serve warm or cold as an appetizer or main course.

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