Description
Offer recipe vegetable quiche with a tender stuffed eggplant, bean-curd and cherry tomatoes. The quiche is very tasty and hearty.
Ingredients
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Beans
130 g
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Cherry tomatoes
1 piece
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Eggplant
1 piece
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Flour
250 g
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Margarine
125 g
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Water
70 ml
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Tofu
100 g
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Olive oil
50 ml
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Garlic
2 tooth
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Salt
0.5 tsp
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Allspice
0.25 tsp
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Vegetable oil
3 Tbsp
Cooking
Pour the beans into a bowl.
Cover with cold water at least 4 hours (I left overnight).
Swollen beans, rinse with water and then boil it for an hour. While the beans is cooking, wash eggplant, cut into pieces and cover with cold salted water in order went unnecessary bitterness.
Then the slices of eggplant fry in vegetable oil until zolotisty.
Next, prepare the dough. To do this, put the flour in a blender and add margarine.
To grind, you should get a small crumb. Then add cold water and grind. The dough in the blender should come in whom.
Remove dough from blender and roll into a ball and let stand for 10 minutes.
Baking dish (I 17х24 cm) lay a parchment paper and spread the dough. Often prick with a fork and send in the oven, preheated to 200 degrees, for 15 minutes.
Boiled beans drain in a colander to glass liquid. Then the beans are placed in a blender along with the tofu, grind.
In the bean-curd add salt, pepper, olive oil and garlic, passed through the press. Good to grind.
Eggplant distribute in the form with the dough.
On top of the eggplant to distribute the bean-curd.
Tomatoes on a branch to wash and put on top of quiche, a little pushing tomatoes. Send in the oven, preheated to 200 degrees for 30 minutes.
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