Pissaladière eggplant

Cooking time: 45 min - Preparation time: 15 min - Serves: 6 people Ingredients




500g bread dough 3 eggplants 400 gr

sweet onion 1 tsp. tablespoons sugar powder
1 c. in dried oregano coffee
10 anchovy fillets
oil black olives 20

Olive oil Salt, pepper
Preparation:

1. Cut the aubergines in half lengthwise. Make incisions believe it, oil the meat and cook 30 minutes in the preheated Kokko to 180 ° C.

2. When the aubergines are cooked, grab the flesh with a spoon and mash with a fork. Add a drizzle of olive oil, season with salt and pepper.

3. Peel and slice the onions thinly. Sweat the low heat in a pan with a little olive oil. Add the powdered sugar, salt and pepper. Let reduce for cover. Roll out the dough.

4. Mix the onions and mashed eggplant. Spread this topping on the dough. Add the anchovies, olives and oregano. Cook in Verypizz 'hot fifteen minutes.

Tip: Serve with a Cabernet d'Anjou rosé p>.