Level: medium

Total preparation time: 1h45

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Necessary material:

A whip

Baking paper

A salad bowl

A spatula

A mold

 

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PREPARATION INGREDIENTS

• Eggplant                                      250 gr

• Smoke liquid                               250 gr

• Sunflower oil                                 50 gr

• Soy sauce                                      50 gr

 

• YUMGO Whole                            140 gr

• Soy milk                                      182 gr

• Flora Cream                                 182 gr

• Plant-based grated cheese            50 gr

• Onion                                                1/2

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BREEZE DOUGH INGREDIENTS

• Flour                                            300 gr

• Plant-base butter                         150 gr

• Salt                                              1/2  ts

• Lukewarm plant-based milk (/water)8 cl

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STEPS

• Mix the flour and salt in a dish

• Add the plant-based butter then incorporate it into the flour, kneading quickly and lightly with your fingertips. We must obtain a kind of coarse semolina in 2 or 3 minutes

• Quickly stir in plant-based milk or water. It takes very little to allow the dough to bind together and roll up into a ball.

• To spread without problem, spread the dough on baking paper and cook as is in the platter

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• Season the chopped eggplants then put in the oven at 180 ° C for 15min.

• In a salad bowl, use a spatula to combine the YUMGO Whole, the soy milk, the Flora cream, the grated vegetable cheese, the chopped onion and the cooked eggplant.

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ASSEMBLY

• Spread the dough in a mold, taking care to prick it with a fork

• Gently pour the appliance over the shortcrust pastry.

• Bake at 160 ° C for 1 hour.