Aubergine pie

Name: aubergine pie
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: 1 eggplant; 6 el olive oil to sprinkle; 1 little zucchini in cubes; 1 toe garlic finely chopped; 2 grilled peppers (jar of 295 g), in strips; 2 el Sun dried tomatoes (pot 295 ml), finely chopped; 1 egg; 4 twigs basil (bag of 15 g), only the leaves

A tasty recipe. The vegetarian starter contains the following ingredients: eggplant, olive oil (to sprinkle), zucchini (diced), garlic (finely chopped), grilled peppers ((jar 295 g), in strips), sundried tomatoes ((pot 295 ml), finely chopped), egg, basil ((sachet 15 g) and only the leaves).

Ingredients

Kitchen Stuff

grill pan
soufflé shapes (content 150 ml), greased

Directions

Preheat the oven to 200 ° C.
Cut the aubergine lengthwise into thin slices, brush thinly with 3 tbsp oil.
Heat the grill pan and grill the eggplant slices for 1-2 minutes on a high heat.
Turn them halfway.
Allow the browned slices to cool slightly.
Heat the rest of the oil in a frying pan and fry the zucchini cubes with the garlic for 5 minutes, season with salt and pepper.
Remove the pan from the heat and stir in the pepper, tomato and egg.
Cover each soufflé dish with the eggplant slices, let long pieces hang over it.
Fill them with the zucchini mixture and fold the aubergine close.
Heat the aubergine tarts for 20-25 minutes in the oven.
Take them out, put a plate on it and turn it all.
Sprinkle some oil over the tartlet and garnish with the basil leaves..