Prepare the tomato sauce; for me the sauce is very simple: a sauté of onion, salt, and the addition of tomato pulp and fresh basil for about 20 minutes.
Meanwhile, wash the eggplant, cut it into 1 cm slices, and grill it. Cut the walnuts into 4 pieces or crumble them.
Moisten the "sheet" of bistoccu under running water to make it pliable and place it on a flat plate so you can shape the bistoccu with a pastry cutter.
I chose the size of the eggplant slices and created 3 shapes, but as you like, there can be many layers!
To create the tart, follow the layering rule: bistoccu – eggplant – tomato sauce – walnuts.
Wok pan
Wine
Store in the refrigerator for a maximum of 12 hours.
The "Bistoccu" is a specialty born in a small village in Sardinia: Montresta, a tiny town of only 559 inhabitants located 455 meters above sea level in the ancient region of Planargia.
Italia, 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 |
| Fibre (g) | 3.3 |
| Salt (g) | 0.14 |
