{"id":5986,"date":"2022-07-07T10:21:15","date_gmt":"2022-07-07T10:21:15","guid":{"rendered":"https:\/\/www.eeqf.eu\/?p=5986"},"modified":"2022-07-07T10:21:53","modified_gmt":"2022-07-07T10:21:53","slug":"blaetterteig-mit-auberginen-tomaten-und-provolone-valpadana-dop-dolce","status":"publish","type":"post","link":"https:\/\/www.eeqf.eu\/de\/2022\/07\/07\/blaetterteig-mit-auberginen-tomaten-und-provolone-valpadana-dop-dolce\/","title":{"rendered":"Bl\u00e4tterteig mit Auberginen, Tomaten und Provolone Valpadana DOP dolce"},"content":{"rendered":"
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Zutaten<\/strong>:
\n1 gro\u00dfe Aubergine
\n180 g Provolone Valpadana DOP dolce
\n1 Tomate
\n1 Essl\u00f6ffel gehackten Oregano
\n40 g Semmelbr\u00f6sel
\nSalz, Pfeffer, Natives Oliven\u00f6l extra n. B.<\/p>\n<\/div>

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Zubereitung<\/strong>:
\nDie Aubergine in ca. 1,5 cm dicke Scheiben schneiden und mindestens 2 Stunden lang in eine mit Wasser und einem L\u00f6ffel groben Salzes gef\u00fcllte Sch\u00fcssel legen, sodass sie vollst\u00e4ndig bedeckt sind. Abgie\u00dfen und auf ein Backblech legen, die Aubergine rundum seitlich einschneiden (auf diese Weise kr\u00e4uselt sie sich nicht).
\nAuch die Tomaten in runde Scheiben schneiden und auf ein Backblech legen. Mit nativem Oliven\u00f6l extra, Salz und Oregano w\u00fcrzen.
\nDie Auberginen und Tomaten f\u00fcr rund 25 Minuten im Ofen backen.
\nIn der Zwischenzeit den Provolone Valpadana DOP dolce in d\u00fcnne Scheiben schneiden, den Bl\u00e4tterteig abwechselnd mit Aubergine, Provolone Valpadana DOP dolce und Tomaten aufschichten und ein T\u00fcrmchen formen. Den geriebenen Provolone Valpadana DOP dolce und Semmelbr\u00f6sel dar\u00fcber verteilen und bei 200 \u00b0C f\u00fcr 8-10 Minuten im Ofen backen.
\nNach beendetem Backvorgang den Bl\u00e4tterteig mit R\u00f6llchen aus Provolone Valpadana DOP dolce garnieren.<\/p>\n<\/div>

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