Provençal eggplant pie

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Provençal eggplant pie

Provençal eggplant pie






Ingredients
Number of people
-
6
+

1 shortcrust or puff pastry

2 eggplants

3 tomatoes

Olive oil

Fresh or dried basil

6 anchovies in oil

80 g grated gruyère cheese

Black olives

Pepper

Salt
For the anchovy cream:

Anchovies in oil

Sunflower oil

1 egg

Garlic




Preparation
TOTAL TIME: 1H10
Preparation: 30 min
Cooking time: 40 min
Step 1
Cut the aubergines into slices and grill them on each side in a frying pan with a little olive oil or on the grill (without fat).
Step 2
Line the bottom of the pie crust with anchovy cream.
Step 3
Add the slices of grilled eggplant, tomatoes cut into slices. Season with salt and pepper and add the chopped basil.
Step 4
Drizzle with olive oil and add the grated Gruyère cheese, anchovies and olives above.
Step 5
Place in a preheated oven at 180°C (thermostat 6) for 35 to 40 minutes.
Author's note
Drink warm or cool in the summer.

I add my grain of salt


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