Eggplant tart with wholemeal bistoccu for long preservation used to create this healthy and tasty dish.
Prepare the tomato sauce, for me the sauce is very simple: sautéed onion, salt, added tomato pulp and fresh basil for about 20 minutes.
Meanwhile, wash the eggplant, slice it into 1 cm thick slices and grill it. Cut the walnuts into 4 pieces or crumble them.
Moisten the "sheet" of bistoccu under running water to make it moldable and lay it on a flat plate to create the shapes of the bistoccu with a pastry cutter.
I chose the size of the eggplant slices and created 3 shapes, but you can create as many layers as you like!
To create the tart, follow the layering rule: bistoccu – eggplant – tomato sauce – walnuts.
Wok pan
Wine
Store for a maximum of 12 hours in the refrigerator.
The "Bistoccu" is a specialty that originated in a small town in Sardinia: Montresta, a small inhabited center of only 559 inhabitants located at 455 meters above sea level in the ancient region of Planargia.
Italy, Sardegna
| Energy (kcal) | 115.2 |
| Carbohydrates (g) | 12.65 |
| of which Sugars (g) | 2.74 |
| Fat (g) | 5.14 |
| of which Saturates (g) | 0.47 |
| Protein (g) | 3.75 |
| Fiber (g) | 3.3 |
| Sale (g) | 0.14 |
