Rustic pie with potatoes and aubergines | You cook it in a pan and it’s delicious!
Today’s recipe is for a nice rustic that will make you lick your mustache. We can also see it as the classic empty fridge recipe. And also as a delicious way to introduce even the most riotous diners (usually children) to aubergines.
Rustic pie with potatoes and aubergines | You cook it in a pan and it’s delicious!
The ingredients
We need:
oil as needed
5 or 6 slices of scamorza cheese
two cloves of garlic
100 g of Parmesan
cheese an egg
a few basil leaves
as needed salt
four potatoes
pepper as needed
two aubergines
a chilli pepper (but it is not mandatory)
The preparation
The first thing is to cut the aubergines into cubes: let’s say about one centimeter on each side.
Now take a frying pan and fry some slightly crushed garlic and a touch of chopped chilli pepper: when the oil starts to sizzle, add the aubergines, season with salt and pepper and cook everything in a covered pan for about ten minutes , mixing ti from time to time.
When the aubergines are ready, remove them from the heat.
Now let’s recover the potatoes, which we will have boiled, and peel them with our hands, then mash them with a fork and deposit them in the pan to join the aubergines. Let’s add a few basil leaves and also a little grated cheese. Then we also break an egg into it and mix thoroughly with a spoon.
When everything acquires a uniform consistency, take a deep saucepan, pour oil into it and when it has warmed up a bit, let’s say half of the above mixture. We level well on the bottom and let everything go for five minutes, on a quiet flame.
After a while, add the scamorza slices and then pour the remainder of the initial mixture into the pot. We cover and let everything go for just over ten minutes on each side.
But if we want we can opt for the oven: in this case it is cooked for about fifteen minutes at 200 degrees.
When cooked, it is cooled to room temperature.
Good job, have fun and bon appetit!