CLASSIFIED AS APPETIZER PLATE, BUT ALSO AS GOOD SIDE DISH, ALL INGREDIENTS FROM THE TYPICAL SICILIAN EGGPLANT WITH CHEESE FILLING THE FRESH SHEEP.
INGREDIENTS FOR 4 PEOPLE:
# 2 EGGPLANT PURPLE TUNISIAN (THOSE BALL) MEDIUM
300 GR. BEAUTIFUL FRESH CHEESE OF POSSIBLE DRY AND SPRINGS
# 2 mozzarella balls
30 GR. Bronte Pistachio
GROUND FLOUR TYPE.
150 gr. tomato puree cooked (the same as used for pasta)
Cut the eggplant into about 1 cm thick.
Salt them SLIGHTLY AND THEN fry in hot oil 160
dry them with food paper to absorb excess oil, allow to cool.
Gently extend a slice of eggplant on a plate, add a little cottage cheese and wrap it around itself gently.
cover the eggplant roulade with a thin layer of tomato and lay on top of a thin slice of mozzarella.
g bake at 160 ° for about 2 minutes (until you see the melt mozzarella).
serve by adding a sprinkling of pistachio flour.
enjoy your meal