Eiervrug-toebroodjie

Sarie
4 servings Cooking: 10 mins
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Eggs

By Food24 November 03 2009
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Ingredients (7)

2.00 aubergine
250.00 g ricotta cheese
30.00 ml fresh chives
100.00 ml tomatoes — chopped
20.00 ml capers
50.00 ml parmesan cheese — grated
5.00 ml fresh Italian parsley
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Method:

Sny 3 groot eiervrugte in dik skywe, verhit 30 ml olyfolie in ‘n pan en braai aan beide kante tot goudbruin. Dreineer op kombuispapier en hou eenkant. Plaas 250 g Ricotta-kaas, 30 ml grasuie en 100 ml gekapte songedroogde tamaties, 20 ml gekapte kappertjiesade en 50 ml gerasperde Parmesaan-kaas in ‘n mengbak en meng goed. Geur met sout, swartpeper en fyn neut. Plaas ‘n derde van die eiervrugskywe op ‘n bakplaat, skep ‘n groot lepel vol Ricotta-mengsel bo-op die skywe, sprinkel 5 ml gekapte pietersielie bo-op en plaas nog ‘n derde van die skywe bo-op Ricotta. Druk effens platter en herhaal met die res van die Ricotta-mengsel en laastens die eiervrug. Bak vir 10 minute in ‘n voorverhitte oond van 180 °C.



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