There Eggplant pie it consists of a base similar to a flat bread topped with a tasty filling that looks like a parmesan. Two very good preparations from our kitchen that come together in this one delicious recipe that you can prepare on the occasion of a family lunch or with friends, but also for an aperitif.
- 250 g of flour 00
- 40 g of extra virgin olive oil
- 1 teaspoon of fine salt
- 2 teaspoons of instant yeast for quiches
- 120 ml of warm water
- 1 large globose eggplant
- 80 g of provolone
for the base
for the filling
- 300 g of tomato sauce
- 1 clove of garlic
- dried oregano
- grated parmesan cheese
- a few basil leaves
- extra virgin olive oil
More than a cake, a pizza. More than a pizza, a soft one flat bread stuffed. However you want to call this tasty Eggplant pie it’s a brilliant idea to present to a aperitif with friends or to do for a family lunch.
It consists of a base similar to a focaccia that does not need to rise first, with a filling based on eggplant, tomato, provolone And parmesan, conceived in layers just like a parmigiana. Only in this recipe the eggplants are baked in the oven rather than fried.
Pizzas, focaccia And savory pies they always prove to be a winning idea for informal convivial situations. The ideas to inspire on the same theme are for example the eggplant parmigiana focaccia and the eggplant parmigiana pizza. A variant without tomato is the focaccia with onions, aubergines and rosemary.
OTHER TASTY RECIPES: Millefeuille of aubergines, Terrine of aubergines, Parmigiana of grilled aubergines
How to prepare: Eggplant cake
- Preparation time
- 30 min
- Cooking time
1h and 30 min
How to prepare: Eggplant cake
To prepare the aubergine cake, start with the aubergine: cut it into slices that are not too thick and flour it. Transfer the aubergine slices to a baking tray lined with parchment paper. Drizzle with oil, season with salt and pepper. Bake in a preheated oven at 180 ° C until golden brown (about 30 minutes). Remove from the oven and set aside.
Prepare the tomato sauce: in a saucepan, season the oil with the garlic. Then add the tomato puree, 1 basil leaf, salt, pepper and cook for 20-25 minutes or until the sauce has reduced.
Prepare the base of the cake: in a bowl, collect the flour, sifted yeast, oil, water and start kneading. Finally add the salt. When you have obtained a homogeneous and not at all sticky dough, form a loaf.
Roll out the dough with your hands in a 24 cm diameter pan greased with oil so as to cover the whole base. Prick with the tines of a fork then add a couple of tablespoons of tomato sauce.
Then add a part of the aubergines cooked in the oven, veiled with more tomato sauce, add a little chopped provola, a little grated Parmesan cheese and dried oregano. Continue alternating the layers in this way until all ingredients are used up.
Bake on the lowest shelf of the oven at 180 ° C for about 30-35 minutes or until the base is cooked and the top is golden. Remove the aubergine cake from the oven and serve immediately.