Potato and eggplant pie
If you are looking for a different way than usual to cook eggplant, eggplant gateau with ham and mozzarella is an appetizing recipe that you can use both as an appetizer and as a main course. It is essentially a variant of the classic potato gateau, in which, however, the eggplants are the real protagonists. These will be cooked whole and with the skin in the microwave or in the traditional oven, and then use only the pulp, a bit like what happens in melitzzano salted and other similar preparations. Once cooked, the eggplant gateau will have a crispy crust on the surface, thanks to the breadcrumbs, and a soft, tasty and stringy heart... A delight to be enjoyed hot or at room temperature. Try this recipe and let yourself be conquered by the Mediterranean flavors. The eggplant gateau will soon become one of your favorite dishes!
Ingredients
1 kg of yellow-fleshed potatoes2 eggs500 gr of eggplant100 gr of cooked prosciutto3 tablespoons of grated Parmesan cheese2 tablespoons chopped parsley100 gr of mozzarella100 gr of sweet caciotta cheese5 sun-dried tomatoesbreadcrumbs to taste1 l peanut oil for frying10 g of buttersalt to tastepepper to tastethyme to taste
StepsPeel, cut the potatoes into chunks and boil them in lightly salted water. When they are cooked, drain them and mash them with a potato masher. Let them cool. In the meantime, dice the eggplant and fry it in hot oil. Drain them well from excess oil and pat them dry with kitchen paper. Preheat the oven to 180° C. Grease a 24 cm diameter mold and sprinkle it evenly with breadcrumbs. Add 2 shelled eggs, Parmesan cheese, chopped parsley to the warmed mashed potatoes, season with salt and pepper and mix everything well. Take half of the mixture and place it in the mold. Crush it with the help of a spoon and level the base well. Cut the mozzarella and caciotta into cubes and add to the eggplant together with the diced cooked ham (or spicy salami) and chopped dried tomatoes. Mix everything well and pour it over the potato base into the mold. Cover the filling with the remaining part of mashed potatoes, level it well. Sprinkle the surface of the pie with breadcrumbs, fresh thyme and a drizzle of oil. Bake the pie for about 1 hour and 30 minutes. If it darkens too much on the surface, cover it with aluminum foil. Once ready, let it cool for at least 20 minutes. Then turn it out, cut it into slices and serve it accompanied by cold cuts and fresh cheeses.
If you are looking for a different way than usual to cook eggplant, eggplant gateau with ham and mozzarella is an appetizing recipe that you can use both as an appetizer and as a main course. It is essentially a variant of the classic potato gateau, in which, however, the eggplants are the real protagonists. These will be cooked whole and with the skin in the microwave or in the traditional oven, and then use only the pulp, a bit like what happens in melitzzano salted and other similar preparations. Once cooked, the eggplant gateau will have a crispy crust on the surface, thanks to the breadcrumbs, and a soft, tasty and stringy heart... A delight to be enjoyed hot or at room temperature. Try this recipe and let yourself be conquered by the Mediterranean flavors. The eggplant gateau will soon become one of your favorite dishes!
Ingredients
1 kg of yellow-fleshed potatoes
2 eggs
500 gr of eggplant
100 gr of cooked prosciutto
3 tablespoons of grated Parmesan cheese
2 tablespoons chopped parsley
100 gr of mozzarella
100 gr of sweet caciotta cheese
5 sun-dried tomatoes
breadcrumbs to taste
1 l peanut oil for frying
10 g of butter
salt to taste
pepper to taste
thyme to taste
Steps
Peel, cut the potatoes into chunks and boil them in lightly salted water. When they are cooked, drain them and mash them with a potato masher. Let them cool. In the meantime, dice the eggplant and fry it in hot oil. Drain them well from excess oil and pat them dry with kitchen paper. Preheat the oven to 180° C. Grease a 24 cm diameter mold and sprinkle it evenly with breadcrumbs. Add 2 shelled eggs, Parmesan cheese, chopped parsley to the warmed mashed potatoes, season with salt and pepper and mix everything well. Take half of the mixture and place it in the mold. Crush it with the help of a spoon and level the base well. Cut the mozzarella and caciotta into cubes and add to the eggplant together with the diced cooked ham (or spicy salami) and chopped dried tomatoes. Mix everything well and pour it over the potato base into the mold. Cover the filling with the remaining part of mashed potatoes, level it well. Sprinkle the surface of the pie with breadcrumbs, fresh thyme and a drizzle of oil. Bake the pie for about 1 hour and 30 minutes. If it darkens too much on the surface, cover it with aluminum foil. Once ready, let it cool for at least 20 minutes. Then turn it out, cut it into slices and serve it accompanied by cold cuts and fresh cheeses.
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