Description
The history of the emergence of the pie-shifter error is probably known to all. Typically, this French classic is prepared with tart apples, pears and other fruits. This is my first experimentation with Tatana, and perhaps the most delicious pie with eggplant, I've ever tried!
Ingredients
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Puff pastry
450 g
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Eggplant
2 piece
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Onion
1 piece
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Garlic
2 tooth
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Butter
3 Tbsp
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Vegetable oil
4 Tbsp
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Sugar
0.5 tsp
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Thyme
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Black pepper
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Salt
Cooking
Cut eggplant into thin circles, sprinkle with salt, leave for 15-20 minutes. Rinse, dry with a cloth.
Onions and garlic peel, finely chop. Fry in 1 tbsp oil until Golden (6-7 minutes). The remaining oil to heat, fry the eggplant until cooked. Spread on paper towel to soak up excess oil.
Melt the butter with the sugar, spread it over the bottom and sides of the form. On the bottom lay a piece of eggplant, slightly overlapping. Sprinkle with onion and garlic, add salt and pepper to taste. Put the remaining eggplant, sprinkle with thyme leaves.
Roll out the puff pastry to 2cm larger than the diameter of the mold. Cover the stuffing with dough, turning the edges inward. Bake at 180*C until Golden brown about 20-25 minutes. Slightly cooled cake to turn on a dish, garnish with thyme or rosemary.
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