Aubergine pie with tomatoes and mozzarella cheese: Valentine’s special recipe

Lovey-dovey of all over the world, this aubergine pie with tomatoes and mozzarella cheese is all you need for your Valentine’s Day.

Not to be anxious, we’ve got 12 days until this date.

It works that those who have a better half can pretend to be gruff and glacial, get strong of the idea “it’s just a commercial ploy” as much as they want, beacuse in the end, we all give up to love.

Singles, is the night to… flip your wig. So we are together on this.

And far be it from me to be caught unprepared. So, here’s my suggestion for a vegetarian starter recipe: easy to prepare, delightful, tasty as we like it (and we hope you too).

Now let me show you a little bit this aubergine pie: I put a tomato sauce on the bottom, above that two beautiful slices of succulent mozzarella cheese; therefore the aubergine pie – and, finally, bread crumbs.

You have to serve this 2 awesome aubergine pie rigorously together.

And to eat crossing the forks. The eye, and everything that seems appropriate to cross.

The aubergine pies you can see in the picture are like mirror images of each other.

But what is it that the mirror does not tell us?

It does not tell us how amazing we are doing things that would have taken 56 hours in 12.

That’s why those dark circles are considered a pride and not a defect.

It does not say, smile, you only notice that blemish on your face.

It does not tell us to rejoice while brushing our teeth and only thinking about how much we’re missing the bed… because out there is full of people who love us.

It does not say that in the end, to be happy, we do not need so much.

All you need is love.

Aubergine pie with tomatoes and mozzarella cheese: the Valentine’s special recipe

INGREDIENTS (serves 2)

• 1 small aubergine
• 1 tablespoon of chopped shallots
• 1 egg
• 100 g of milk
• 10 g of  flour
• 10 g of butter
• 3 tablespoons grated Parmesan
• 5 tablespoons of cherry tomatoes sauce
• 125 g ofmozzarella cheese
• A slice of white bread
• Sweet paprika, thyme, oregano, basil, garlic q.b.
• Salt, black pepper, extra virgin olive oil q.b.
• Butter to grease the molds
• 2 teaspoons of bread crumbs

While you’re tasting listen: I’ll be your mirror – The Velvet Underground, Nico

PROCESS

1. Cook the aubergine in cubes in boiling salted water for 5 minutes. Drain it.
2. Simmer the shallot in a base of oil and then add the eggplant cubes. Cook the aubergines for half an hour on low heat until they are soft and dry.
3. Prepare a béchamel sauce with the indicated amounts of butter, flour and milk.
4. Break the egg into, add salt and pepper and add the Parmesan and the béchamel. Mix everything by blending finely.
5. Add the aubergines and mix them again.
6. Grease two moulder and sprinkle with bread crumbs. Pour the aubergine mixture into them and cook in the lower part of the oven at 180 °C for 30 minutes. Check the cooking with the toothpick test, if half an hour is not enough, lower the temperature to 160 °C (if your oven allows it, set it for ventilated baking) and cook as needed.
7. While the pies are cooking, prepare the tomato sauce. Heat a tablespoon of oil with the garlic, pour the sauce and reduce over a low heat. Remove the garlic, add salt and paprika, add a few basil leaves.
8. Mince a slice of white bread and sauté with a tablespoon of oil, oregano and thyme.
9. Put a few tablespoons of tomato sauce on the bottom, the slices of mozzarella cheese, the hot aubergine pie, a few slices of aubergine and a handful of bread crumbs.

Tableware: La Fornacina Keramik Studio

Ph. Sara Cartelli
© The Eat Culture