Description
This recipe was really exciting to me. Very interesting toppings and combinations that I never tried before. Pronounced taste of Basil. Simple to prepare and needs basic products. Recipe borrowed from a German culinary magazine "Gut kochen und backen". Maybe someone interested...
Ingredients
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Eggplant
1 piece
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Salt
0.5 tsp
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Potatoes
4 piece
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Vegetable oil
2 Tbsp
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Sour cream
1 Tbsp
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Basil
0.5 coup
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Garlic
2 tooth
Cooking
Put to boil the potatoes. Do NOT add salt! Eggplant cut into thin slices, salt and leave for 10-20 minutes.
Basil leaves wash and dry the towels. Grind in a processor with garlic cloves and sea salt. I think that the greens here can be changed to your liking.
If the consistency is not sufficiently homogeneous and chopped, you can add pieces of boiled potatoes and grinding process will be fun.
Wash the eggplant and Pat dry. Spread on a baking tray on greaseproof paper and grease with vegetable/olive oil. Bake in the preheated oven on the maximum or under the grill until it will turn brown. Eggplant can be fried on the pan in the usual way, but they sberet more oil. After frying they will need to leave on paper towels, leaving excess fat.
Prepared potatoes mash into a puree, add sour cream, Basil mass.
On eggplant put 1-1. 5 tsp emerald puree and fold the tabs on the rolls.
Fans of the Basilica should be like! Add on top a few drops of flavored olive oil, if desired.
Bon appetit!
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