Festa Monini: colors, sounds and tastes of Umbria

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Pie with eggplant sauce

Medium
80 MIN

Ingredients

FOR 4 SERVINGS
Puff pastry
1 roll
Aperitiny eggplant sauce
2 jars
Eggs
2
Milk
40 ml
Grated Parmesan
100 g
Chives
1 wisp
Fresh parsley
1 wisp
Plum tomatoes
15
Cane Sugar
2 spoons
Extra Virgin olive oil
as needed
Fresh chilli pepper
as needed
Salt
as needed
Pepper
as needed

Preparation

  1. Begin with cooking the plum tomatoes. Sprinkle the tomatoes with brown sugar, olive oil and a good pinch of salt. Put them in a baking dish, cover with aluminium foil and let them caramelise in the oven at 150° C for one hour.
  2. Once ready, remove from oven and let cool.
  3. Now take the puff pastry, roll it out on baking paper and place it in a round baking dish, making sure that the edges are high enough to hold the eggplant cream mixture.
  4. Pour the contents of the Aperitiny eggplant sauce into a bowl and add parmesan cheese, chopped chives, eggs and milk.
  5. Mix and pour into the puff pastry. Garnish the top with the caramelised plum tomatoes, inserting them vertically into the cream.
  6. Add a little olive oil, parmesan and cook in a preheated oven at 190° C for 30 to 40 minutes. Serving suggestion, to be eaten warm.

A little extra

the recipe will be enhanced by the fresh taste of Crema di Melanzane Aperitiny Monini