Recipe of Eric Ripert Torta salata di melanzane, pomodori e caciocavallo

Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to make a special dish, torta salata di melanzane, pomodori e caciocavallo. One of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Torta salata di melanzane, pomodori e caciocavallo is one of the most favored of current trending meals on earth. It is appreciated by millions daily. It is simple, it’s fast, it tastes delicious. Torta salata di melanzane, pomodori e caciocavallo is something that I have loved my entire life. They’re nice and they look fantastic.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook torta salata di melanzane, pomodori e caciocavallo using 7 ingredients and 3 steps. Here is how you can achieve that.

The ingredients needed to make Torta salata di melanzane, pomodori e caciocavallo:

1. Take Roll of pastry
2. Get small aubergine
3. Take tomatoes, sliced
4. Prepare Caciocavallo cheese
5. Make ready Olive oil
6. Make ready Egg to glaze
7. Get Salt

Steps to make Torta salata di melanzane, pomodori e caciocavallo:

1. Wash and slice the aubergine. Sprinkle with salt. Dry well with kitchen paper. Heat oil in a pan and cook in a couple of batches until brown on both sides. Meanwhile, preheat oven to 200 and grate about 50-60 g of cheese
2. Roll out the pastry into a medium round tray, prick with a fork and glaze the bottom with egg. Add a layer of aubergine, sliced tomato and cheese. Then repeat until ingredients are used up
3. Fold the edges over, glaze with egg again and pop in the oven for 25 mins. Rest on a wire rack before serving

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