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Gratinated aubergine dumplings with basil


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For 4 people
6 aubergines
300 g wholemeal flour
10 basil leaves
1 pinch of pepper
1 tablespoon of gomashio

For the sauce
0.5 kg of ripe tomatoes
1 clove of garlic
2 basil leaves
50 ml extra virgin olive oil


Wash the aubergines, keep them in a baking dish and bake at 180° for 30 minutes.
Let cool and place in a colander set in the sink.
Stir the aubergines into hand and let drain for about two hours.
Pour into a mixing bowl and add the flour, salt, pepper and basil broken by hand.
Meanwhile, prepare the sauce in a pan, sauté garlic in oil until golden brown and then adding the tomatoes after washing and meats.
When the sauce is ready add salt to taste and season with basil leaves.
Bring to a boil a large pot of salted water.
Prepared eggplant gnocchi: with the help of two spoons of the same size, form quenelles and make «roll» dumplings directly into boiling water.

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(Ricetta tratta dal libro "Le ricette del Grande Cerchio" di Caterina Mosca, Antonio Vallardi Editore)
[Scheda del libro: Le ricette del Grande Cerchio]

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Ciao! ho visto tra gli ingredienti il gomasio ma dove lo hai utilizzato? nell'impasto?

- meg -

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