Baked Eggplant Schiacciata | Crispy and Flavorful
(0)
50 min
Quick
Sezamo
O interpretare toscană irezistibilă și crocantă a vinetelor la cuptor. Feliile fine de vinete sunt amestecate cu făină, parmezan aromat, usturoi și oregano, apoi întinse în strat subțire pe tavă și coapte până devin aurii și crocante pe margini, cu un miez fraged și aromat. O gustare mediteraneană fabuloasă, perfectă pentru mese lejere sau aperitive de neuitat.
Ingredients
Preparation method
Preparing the vegetables and mixture
Preheat the oven to 200 degrees Celsius and line a large baking sheet with parchment paper. Wash the eggplants, trim the stems, and slice them very thinly, no more than 2-3 millimeters thick. Cut the plum cherry tomatoes in half.
Place the eggplant slices in a large bowl. Add the type 000 white wheat flour, finely minced garlic, half of the grated Parmesan, dried oregano, sea salt, ground black pepper, and approximately 100 ml of cold water. Mix well with a spatula or your hands until the eggplant slices are evenly coated in a thin, creamy batter.
Spreading and baking in the oven
Pour two tablespoons of extra virgin olive oil onto the parchment paper and spread it evenly. Transfer the eggplant mixture to the baking sheet and spread it into a single layer, as thin and even as possible across the entire surface of the sheet, without large gaps.
Chef's tip
For an extra crispy crust, the eggplant slices must be cut as thinly as possible and the mixture spread out as much as possible on the tray, avoiding overlapping thick layers.
Schiacciata is delicious on its own as an appetizer, but it also pairs wonderfully with a refreshing lemon yogurt sauce or a fresh green salad.
35 min
Under an hour
