Eggplant biscuit
I watched the real Julissima the other day, and I was delighted ...
Preparation steps
- Knead the dough with butter, eggs, finely chopped rosemary, a little salt and flour. Add the flour gradually, never the whole amount at once. Since the butter heats up by hand, you don't need to knead it for a long time, and wrap the kneaded dough in a transparent foil and put it in the fridge for about an hour to cool.
- During that time, prepare the filling: cut the eggplant into rings about 1 cm thick, add salt and let it stand for a while, soften it, and let the bitterness come out of them. Then they should be washed and dried on a clean cloth or napkin, then grilled in a pan, or fried in an ordinary pan with a little olive oil. Set the eggplants aside to cool.
- Roll out the dough with a rolling pin (it is easiest on baking paper on which you need to draw a circle with a diameter of about 30 cm). Arrange eggplant circles on the dough (as in the picture), tuck dried tomatoes between them, and sprinkle with pieces of gorgonzola on top.
- Now the edges of the dough, helping to lift the baking paper up, pressing them a little. Place in a preheated oven, at 180 degrees, to bake for about thirty minutes.
Serving
Pleasant!
