Aubergine and wholegrain bistoccu pie, a long-lasting product used to prepare this healthy and tasty dish.
Step 1 of 5: Prepare the tomato sauce; for me, the sauce is very simple: sautéed onion, salt, tomato pulp and fresh basil for about 20 minutes.
Step 2 of 5: Meanwhile, wash the aubergine, cut it into 1 cm slices and grill. Cut the walnuts into 4 pieces or crumble them.
Step 3 of 5: Moisten the "sheet" of bistoccu under running water so that it can be shaped, then place it on a flat plate to create the bistoccu shapes with a pastry cutter.
Step 4 of 5: I chose the size of the aubergine slices and created 3 shapes, but you can make as many layers as you like!
Step 5 of 5: To create the pie, follow the layering rule: bistoccu – aubergine – tomato sauce – walnuts.
Recipe by
Portion: the weight of the ingredients divided by 2 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
In summary: Contains nickel · Allergens detected: Gluten and Tree nuts
| Average values | Per serving216 g · 1 of 2 | Per 100 g |
|---|---|---|
| Energy | 1,039 kJ248 kcal | 482 kJ115 kcal |
| Fat | 11.08 g | 5.14 g |
| of which saturated fatty acids | 1.01 g | 0.47 g |
| Carbohydrates | 27.26 g | 12.65 g |
| of which sugars | 5.9 g | 2.74 g |
| Fibre | 7.09 g | 3.29 g |
| Protein | 8.06 g | 3.74 g |
| Salt | 0.32 g | 0.15 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label. If you notice anything unusual, write to us at info@foodiecooklab.it.
In gray: not detectedDetected
