DIFFICULTY ':
easy
TIME:
45 minutes
INGREDIENTS:
- 1 roll of puff pastry
- 250 g eggplant
- 100 g tomatoes
- 2 mozzarella
- 50 g parmesan
- Extra virgin olive oil
- Basil
- Salt
- Pepper
PREPARATION:
Cut the eggplant into slices about one centimeter thick and grilled. Once cooked to reduce them with mozzarella cubes. Mix with chopped tomatoes in half. Season with oil, salt, pepper, parmesan and basil. Line a cake tin with baking paper and pastry, as you are going to evenly distribute the mixture of vegetables and mozzarella. Bake for about half an hour at 180 degrees.
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Tags: Hot starters , appetizers , Mediterranean , eggplant , mozzarella , pasta , tomatoes , rustic , pastry , pie , vegetables
