Very easy and fast. A rich dish to get hurried when you don know what to do and have little time. Learn with this recipe step by step how to make a cake of zucchini and eggplant. Referential photomo: Heather Katsoulls – Flickr
| 🚻 4 Diners | 🕘 45m | 🍵 Central | 🤯 Low Disturbance |
| Ingredients to make cane cake and eggplant: |
| 4 units of zucchini 1 Berenjena unit 4 Egg units 1 Tomato unit 1 piece of bell pepper 1 pinch of salt 200 grams of cheese dambo 1 sheet of dough puff pastry 1 teaspoon of butter butter butter butter |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to make cane cake and eggplant:
1. We cut the zucchini and the eggplant. Then, we boil them about 10 minutes, we strain and let cool.
2. We cut the bell pepper, cheese and tomatoes. We mix them with the vegetables prepared in the previous step.
3. Next, we beat the eggs with a little salt and then mix with the vegetable mixture.
4. Finally, we extend the puff pastry in a tarte, previously greased with butter or oil. On this base we add the mixture with the zucchini and the eggplants, then we finish with a layer of cheese. We take to the oven in 180º degrees for 20 minutes. Time and cooking temperature may vary according to the power of the oven.
5. serves the delicious side of zucchini and eggplant as dinner or as a garnish at food time, accompanying with any light protein like a grilled chicken with lemon. Bon Appetite!!!
