Description
Everything is simple and very tasty
Ingredients
-
Eggplant
1 piece
-
Garlic
2 tooth
-
Tomato
2 piece
-
Butter
50 g
-
Phyllo dough
250 g
-
Spices
1 tsp
-
Ricotta
250 g
-
Cheese
100 g
Cooking
Garlic finely chop and lightly fry with vegetable oil. To pull out of the oil.
Eggplant cut into slices. And fry in garlic butter on both sides. spread on a napkin to glass oil. Season with salt and sprinkle with pepper and a blend of herbs "Tosca" (oregano, thyme, rosemary, marjoram, sage)
Tomatoes cut into slices and dry with a cloth. To prisolit. Ricotta also add salt and pepper.
The dough to coat with vegetable oil and lay on top of each other. Cut across the width of the form based on the bend (not necessarily as extensively as I have, will be even more beautiful if some of the filling in the middle will look out)
The form of grease and put in her dough. At the bottom lay the ricotta. Cover with the eggplants over the garlic and a slice of tomato.
Hanging edges are folded and greased with melted butter.
Sprinkle with cheese.
Bake 15-20 min at 180°C
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.