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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a processor make a dough with the flour, oregano, salt, olive oil and enough water to make a dough ball. | 2. Rest in plastic wrap but don't refrigerate. | 3. cook the sliced aubergines with the 2 tbsp of water and 1 tbsp olive oil. | 4. Drain the auberines and place half of them in a blender with the ricotta, yogurt, eggs, parmesan and seasoning. | 5. Grease and Line a 26cm pie dish with baking paper. roll out the pastry and line the pie dish.Place another greaseproof paper on top and cover in baking beans. | 6. Bake in a 200C for 20 minutes. Remove the paper and beans and fill with the aubergine cream. | 7. Place circles o the rest of the aubergine, sliced onions and tomatoes decoratively on the surface. | 8. Mix 1 tbsp olive oil and 1 tbsp water and using a pastry brush, brush the aubergines and tomatoes. season and sprinkle on some more oregano. | 9. Bake for a further 30 minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
plain flour	300			-	-	-	-
salt	1/2	teaspoon		-	-	-	-
water	1/2	cup		0.0	0.0	0.0	0.0
olive oil	3	tablespoons		358.02	0.0	0.0	40.5
oregano	2	tablespoons		15.9	4.1352	0.54	0.2568
aubergine	2		sliced	-	-	-	-
tomato	4		sliced	160.8396	34.7592	7.8633	1.7871
onion	1			64.0	14.944	1.76	0.16
ricotta cheese	200			86304.0	1507.84	5584.96	6438.08
yogurt	250			37362.5	2854.25	2125.375	1990.625
flour	1	tablespoon		36.1425	7.9128	0.5876	0.1402
egg	4			286.0	1.44	25.12	19.02
parmesan cheese	4	tablespoons		74.0	8.0	8.0	1.0
salt pepper				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.