Cookbook Starters
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Easy | 4 | 40 minuti |
Ingredients
| 1 | Eggplant |
| 400 mL | Tomato puree |
| 100 g | strakì Sterilgarda |
| 1 | garlic cloves |
| q.b. | basil leaves |
| q.b. | extra virgin olive oil |
| q.b. | salt |
| q.b. | grated parmesan |
Preparation
- Start by sautéing a clove of garlic in extra virgin olive oil until fragrant. Then add the tomato purée and simmer over low heat for about 20 minutes, reducing the heat slightly to intensify the flavors. Halfway through cooking, stir in the fresh basil leaves.
- Cut the eggplant into slices about 5 to 6 mm thick. Arrange the slices on a baking sheet lined with parchment paper and lightly brushed with extra virgin olive oil.
- Bake in a preheated oven at 180°C (350°F) for ten minutes; this short cooking time will soften the eggplant. Once cooked, remove the slices from the oven, season lightly with salt, and drizzle with the previously prepared tomato sauce.
- Place the dish in the lower part of the oven preheated to 200° and let it cook for ten minutes.
- Let the eggplant pizzas cool slightly, then spread the Sterilgarda Strakì over the seasoned eggplant, making sure to coat each slice well. Drizzle with extra virgin olive oil.
- Sprinkle the pizzas with grated parmesan to taste.
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