![Muddy pizza with stuffed edges Muddy pizza with stuffed edges](https://res.cloudinary.com/oreegano/image/upload/c_fill,f_auto,g_center,h_200,q_auto,w_200/v1500060060/h2bwskrcdsoxbkc4uwv1.jpg)
Muddy pizza with stuffed edges
first courses from Italy
Eggplant barquets stuffed with troccoli on gratin
Eggplant barquets stuffed with troccoli on gratin
ready in
1 hour 15 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with
Tired of the usual pasta with eggplants? This version will never tire you! With that crunchy crunchy will make your guests crazy!
First let's eat the aubergines, cut the ends and cut them longitudinally. With the aid of a knife, remove the inside and cut it into cubes.
In a frying pan pour the oil, chili and garlic clove and let it boil. Dump the eggplant into cubes, add the salt and bake in a lively fire for about 10 minutes.
Add in white wine, raise the flame and make it evaporate.
Wash large, red and ripe tomatoes and remove the peel with the aid of a knife (if it gets harder, boil until they slip into the surface) and then cut them into cubes.
Add tomatoes to the aubergines in frying pan, adjust salt and add spicy paprika. Cook on a moderate flame for about 10 minutes. Meanwhile, boil the water that will serve for the dough.
Add the tomato paste and let it cook on low heat and with the lid for about 5 minutes. In the meantime turn on the oven at 220 °.
Place the aubergines in a pan with baking paper, sprinkle with a pinch of oil and a pinch of salt and leave for about 10 minutes. Meanwhile, cook the trockles for a few minutes.
After pouring the dough, let us dress it with the seasoning and let it fry for a couple of minutes.
Fill the aubergines with seasoned pasta and add a basil leaf for each boat.
Finally, add the flake-yeast yeast, the breadcrumbs, and a spin, and let us boil for about 30-35 minutes.
I finally put it on a bed of rocket, the top! Enjoy your meal!