Flan of eggplant, potatoes, ricotta
Instructions
Drain the ricotta for 3 hours.
Keep the Eggplant slices with salt for half an hour.
Braise potato and diced Eggplant with chopped onion, cherry tomatoes, olive oil, salt.
Sift the ricotta, and stemperarla with egg and salt; Join braised vegetables and basil.
Put the mixture into a greased baking dish with smoked ricotta grattugiarvi and bake.
Ingredients and dosing for 4 persons
- 2 eggplant
- 500 g of potatoes
- 1 onion
- 300 g of ricotta
- 40 g of hard ricotta affumicata
- 16 cherry tomatoes
- 1 egg
- Olive oil extra virgin
- Basil
- Salt