2023-08-09 22:33:00
Ingredients:
For the filling
– 2 large eggplants
– 1 splash of oil
– 1 small onion
– 1 finely grated carrot
– 1 splash of soy sauce
– 1 large tomato or canned tomatoes
– salt, pepper, sugar or honey, paprika
– ½ tsp of cinnamon
– thyme to taste
– 5 or 6 portobello mushrooms or mushrooms
– 1 handful of golden raisins
– smoked tofu (optional)
– 1 egg and 1 white or its equivalent in chilinaza
For the mass
– 1 cup of cooked millet
– ½ cup rolled oats
– ½ cup of whole wheat flour (or use the flours you prefer)
– salt pepper
– 1 dash of olive
– water, c/n
Preparation
Roast the eggplant in a strong skillet or oven, turning them from time to time. Heat the olive oil with the paprika in a pan. Add the finely chopped onion. To Salt. When it loosens, add the carrot and a few minutes later, the chopped or grated tomatoes. Add the soy sauce, salt and pepper, thyme and a little sugar or honey to balance the acidity of the tomato. Cook for a while on low heat. When the tomato is cooked, add the chopped mushroom stems and the shredded or crushed aubergine pulp with a fork. Let cook a few more minutes for the flavors to integrate. Correct salt and pepper. Let cool. Add the raisins, the filleted mushrooms and smoked tofu in strips. Add the egg or chilinaza.
For the mass: Integrate everything with your hands adding little by little cold water until you achieve a sticky but malleable bun consistency. Transfer to an oiled pan and press down with your hands or the back of a spoon. Bake ten to fifteen minutes at 180°, just until dry.
Assemble the cake: Fill the dough with the filling and complete with more filleted mushrooms, a handful of mascabo sugar and one of gomasio or sesame seeds on top (optional, of course) and a few more drops of olive. Bake for 20 to 30 minutes at 200°. It is rich hot or cold.
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