Servings:
4
Prep time:
30
Cooking time:
20
INGREDIENTS
- - 400 g eggplants
- - 400 g cherry tomatoes
- - 400 g ricotta cheese
- - 10 basil leaves
- - grated peel of 1 lemon
- - 1 teaspoon Agar agar
- - 250 ml milk
- - 2 tablespoons extra virgin olive oil
- - oregano
- - Salt
- - pepper
INSTRUCTIONS
- Peel the eggplants and slice them thinly. Sprinkle some salt on top and let them sit for 2 hours in a colander with something heavy on top to drain their liquid.
- Rinse and dry the eggplant and grill them for a few minutes on both sides.
- In a small pan, heath the milk with the agar agar, a few salt and pepper. When it gets to a boil, add the ricotta and blend everything, then add the minced basil and salt and pepper to taste.
- Pour some of the cream in a small plumcake mould, then place another layer of eggplants on top laving half a centimeter space from the edges. Pour another layer of ricotta and layer some more eggplants, and continue until all the ingredients are over. Let the pie sit in the fridge for at least a couple hours (the whole night would be better).
- Slice the tomatoes in half and season them with the oil, the grated lemon peel, some oregano, salt and pepper. Remove the pie from the mould and serve them with the tomatoes.
