AUBERGINE PIE WITH CHERRY TOMATO HEART AND ALMOND CREAM

 

 

For 1 individual pie:

 

For the dough:

– 40 gr potato starch

– 30 gr of chestnut flour

– 30 gr rice flour

– 20 gr carrot/potimarron flour (or chickpea flour)

– 1 tbsp olive oil

– 5 tbsp of water

– Salt

 

For the garnish:

– 1 medium aubergine

– 3 yellow cherry tomatoes

– 100 ml of Ecomil Cuisine Almond

– 2 tbsp malted yeast

– 1 tbsp garlic powder

– 1 tbsp tamari sauce

 

Preparation :

1. Mix all the ingredients for the dough.
2. Oil a pan, prick the dough and put it in the oven for 15 minutes at 180°.
3. During this time, steam the aubergine in slices for 15 minutes.
4. In a bowl, combine the Ecomil almond cream, malted yeast, garlic powder and tamari sauce. Mix well.
5. Spread the mixture on the pie shell and add the aubergines all around, reserving the core to place the cherry tomatoes on top.
6. Bake for a good 15 minutes at 180°.
7. Enjoy!

 

Thanks to Eve for her recipe.

Find out more on her Instagram @eveisvegan