martedì 6 maggio 2014

Aubergine strudel


  • 1 roll of puff pastry
  • 2 aubergines
  • 150 gr. mild cheese (scamorza or medium cheddar)
  • 80 gr. bread guts
  • 30 gr. fresh basil leaves
  • 30 gr. pine nuts
  • salt

Wash the aubergines and cut them in half. Pre heat the oven to 180°C and bake the aubergines - pinched with a fork - for approx. 40 minutes.
Let them cool down and dig the aubergine pulp. Place the basil leaves, the guts, pine nuts and the cheese 
in a food processor and mix until obtaining a smooth texture. Lay the puff pastry on baking paper, cover it with the aubergine pulp and add the mix on top. Close to obtain a pastry roll, well sealed. Make some cuts on the top of the roll. 
Bake for approx. 25 minutes in preheated oven at 200°C.

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