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 :
- Mix all the ingredients for the dough.
- Oil a pan, prick the dough and put it in the oven for 15 minutes at 180°.
- During this time, steam the aubergine in slices for 15 minutes.
- In a bowl, combine the Ecomil almond cream, malted yeast, garlic powder and tamari sauce. Mix well.
- Spread the mixture on the pie shell and add the aubergines all around, reserving the core to place the cherry tomatoes on top.
- Bake for a good 15 minutes at 180°.
- Enjoy!
Thanks to Eve for her recipe.
Find out more on her Instagram @eveisvegan