Scalloped eggplant and trout
Instructions
00652 TROUT and AUBERGINE CAKE INGREDIENTS for 4 PERSONS 600 g of deep-frozen grilled Eggplant slices, 300 g salmon trout fillets, chopped onion, one tablespoon of olive oil to the pot, 200 g of tomatoes, 1/2 teaspoon dried oregano, mozzarella, 4 2 tablespoons pesto, salt and pepper.
Preheat oven to 180° Left to thaw the eggplant, then pick 12 wide and shaped washers adjust and keep them aside.
Puree the other until you obtain a homogeneous and creamy puree.
Steaming the fillets of trout for about 5 minutes.
Mince and oiled four stencils.
In a tablespoon of olive oil sauté the chopped onion until it is golden.
Add the tomatoes, Eggplant cream, oregano, salt, pepper and let Cook for 15 minutes over medium heat.
Drain the mozzarella and suddividetela into 12 slices.
Cutlery 4 slices of Eggplant in the special moulds, cover them then pesto tomato sauce.
Sprinkle chopped trout then a slice of mozzarella cheese cutlery and repeat the operation until the ingredients, ending with the pesto.
Let Brown 8 minutes in hot oven.
Serve immediately.
