for 4 people
- 2 green buds
- 6-8 cherry tomatoes
- 2 branch basil
- 150 gram fresh cheese
- 3-5 olives (nuclei removed and sliced)
- 1 handful of spinach leaf
- 2 tablespoon green and red pepper slices
- 1 tea spoon salt
- 1 tea spoon black pepper
- 3 medium tomatoes
- 1 clove garlic
- 1 tea spoon thyme
For tomato sauce:
How is it prepared?
Grate the tomatoes and take the sauce tencerenize. Add garlic salt and black pepper on the grind and cook the water at low temperature for 20-25 minutes until pulled.
If necessary, add 1-2 spoons of water.
Place the eggplants sliced 1 cm thick on the oven tray where you put the oily paper.
Sprinkle some salt and black pepper on it. Apply olive oil one time on both sides with a brush and cook for 8-10 minutes at 200 degrees in your preheated oven.
Turn the reverse face and rub again with olive oil and cook for another five minutes.
Remove the eggplants from the oven. Place tomato sauce and then finely chopped spinach on top.
Sprinkle the peppers and olives and add the grater claw. Cook 5-6 minutes in the oven.
When the cheese is melted, remove the hull and place the cherry tomatoes and basil leaves on top of the remaining oatmeal.
Give it back to the fur. When the cheddar cheese is like a pomegranate, remove it from the oven and serve your eggplant pizzas hot hot.
Upon leaving, you can browse olive oil and add freshly ground black pepper.