Monday, August 22, 2011

Tortilla stuffed with eggplant, cheese, tomato and roasted garlic

8 tortillas, 4-6 c / s mojo tomato and roasted garlic, 2 large eggplants, cheddar cheese (can be white or orange or other melting cheese to taste better when cue to grate), dried oregano, pepper freshly ground black, salt and extra virgin olive oil. Preparation Prepare the mojo as explained in the recipe for octopus with garlic sauce and roasted garlic tomato, as needed roasting the garlic beforehand, you can do while loops eggplants.

You can roast the eggplant in the oven as you usually do, our whole approach is making, once well washed and dried, baked at a temperature and for a variable time depending on the size, we are also testing the functionality of our new furnace and many programs that give us good results.

You can try on your oven to heat up and down 175 º C fan, or just heat up and down to 200 º C until cooked. Once prepared, the mojo, prepare the eggplant to fill tortillas very easily, peel and cut similar to eggplant caviar, aderézalas with salt, pepper, oregano and extra virgin olive oil.

Reserve. Arrange tortillas on the table spread with every job, both left in the bottom as it covers, with the mojo of tomato and roasted garlic, available in half of the eggplant pancakes and top with grated cheese. Place the tortilla dipped in mojo on the grated cheese and bake a few minutes, until cheese is melted and tortillas are slightly crisp.

Another option is to toast the tortillas in a nonstick skillet carefully turning it over, the same heat will melt the cheese.

No comments:

Post a Comment