Eggplant pie with whole wheat bistoccu, a long-lasting product used to make this healthy and tasty dish.
Prepare the tomato sauce, for me the sauce is very simple: sautéed onion, salt, addition of tomato pulp and fresh basil for about 20 minutes.
Meanwhile, wash the eggplant, cut into 1 cm slices and grill. Cut the walnuts into 4 pieces or crumble them.
Moisten the bistoccu "sheet" under running water to allow it to be shaped and place it on a flat plate to create the bistoccu shapes with a cookie cutter.
I chose the size of the eggplant slices and created 3 shapes, but you can make as many layers as you like!
To create the pie, follow the layering rule: bistoccu – eggplant – tomato sauce – walnuts.
Wok pan
Cookie cutter
Store for a maximum of 12 hours in the refrigerator.
The "Bistoccu" is a specialty born in a small village in Sardinia: Montresta, a tiny town with only 559 inhabitants located 455 meters above sea level in the ancient region of Planargia.
Italia, Sardegna
| Energy (kcal) | 421.86 |
| Carbohydrates (g) | 4.08 |
| of which Sugars (g) | 2.96 |
| Fat (g) | 40.38 |
| of which Saturates (g) | 3.43 |
| Protein (g) | 8.56 |
| Fiber (g) | 4.28 |
