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Ingredientes
- 1 med Eggplant 1/4" slice
- Â Â Salt and fresh grnd pepper
- 2 Tbsp. Extra virgin olive oil
- 2 lrg Onions slice
- 10 ounce Fresh spinach clean, stem
- 2 med Tomatoes peel, slice
- 3/4 c. Pesto sauce
- 1 x 10" unbaked pie crust
- Â Â Black or possibly golden brown caviar
Direcciones
- Preheat the oven to 400 . Lightly butter a 2-3/4 quart deep baking dish which is 8 to 9" in diameter. Season the eggplant with salt and pepper; set side.
- In a large skillet, heat the oil over medium heat. Add in the onions and cook for 10 to 15 min, or possibly till the onions are softened but not browned. Set aside. Place the spinach in a large saucepan. Cover and cook over high heat for 3 to 5 min, or possibly till the spinach is wilted. Squeeze as much moisture as you can out of the spinach. Arrange half of the eggplant in the bottom of the prepared dish. Top with layers of the onions, spinach, tomatoes and pesto sauce. Repeat the layers with the remaining ingredients, ending with the pesto sauce. Roll out the pastry on a lightly floured surface till it is about 1/4" thick and large sufficient to cover the top of the casserole. Place it on top of the casserole. If desired, you can form a raised edge around the pastry or possibly decorate the top. Bake for 50 to 60 min, or possibly till golden and heated through. Let stand for 15 min. Serve the vegetables with a piece of the crust and top each serving with caviar.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 175g | |
| Recipe makes 8 servings | |
| Calories 299 | |
| Calories from Fat 196 | 66% |
| Total Fat 21.81g | 27% |
| Saturated Fat 5.19g | 21% |
| Trans Fat 0.0g | |
| Cholesterol 3mg | 1% |
| Sodium 317mg | 13% |
| Potassium 311mg | 9% |
| Total Carbs 23.55g | 6% |
| Dietary Fiber 4.3g | 14% |
| Sugars 3.63g | 2% |
| Protein 4.12g | 7% |
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