Aubergine wraps

Aubergine wraps
Aubergine wraps 5 1 Stefano Moraschini


Peel and cut Eggplant into thin slices lengthwise.

Arrange the slices on a plate covered with coarse salt and cover with something heavy.

Place the plate so that it is tilted to drain the water of the eggplant.

Prepare the gravy take a tablespoon of minced garlic and onion in a little oil.

Add the tomatoes and cook on low heat.

When the tomatoes are scanty, add half a glass of milk and extract to broth.

Stir and simmer on very low flame.

Cook the pasta and drain them halfway through the cooking.

Sauté them with half of the sauce.

Thoroughly rinse the eggplant, put them around grosse forkfuls of pasta dumplings and arrange in a buttered baking sheet.

Cover with the sauce, the rest of the sauce, a sprinkling of parmesan and butter flakes.

Do Browning for 10 minutes in the oven at 180 degrees.

Aubergine wraps

Calories calculation

Calories amount per person:


Ingredients and dosing for 4 persons


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