Tatin de berenjenas con sobrasada, miel y provolone

Hey everyone, it is Jim, welcome to our recipe site. Today, we're going to make a special dish, Tatin de berenjenas con sobrasada, miel y provolone. It is one of my favorites. This time, I'm gonna make it a bit tasty. This will be really delicious.

Tatin de berenjenas con sobrasada, miel y provolone is one of the most well liked of current trending foods on earth. It's easy, it is fast, it tastes yummy. It is enjoyed by millions daily. Tatin de berenjenas con sobrasada, miel y provolone is something that I have loved my entire life. They're fine and they look wonderful.

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As for the number of servings that can be served to make Tatin de berenjenas con sobrasada, miel y provolone is 2 raciones. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Tatin de berenjenas con sobrasada, miel y provolone estimated approx 60 min.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook Tatin de berenjenas con sobrasada, miel y provolone using 5 ingredients and 7 steps. Here is how you cook that.

Tenía en el congelador aún masa quebrada de la tatin de cebollitas francesas que hice hace algunos días. Así que pensé en darle uso en otra y se me ocurrió esta.

Ingredients and spices that need to be Get to make Tatin de berenjenas con sobrasada, miel y provolone:

1. Masa quebrada
2. 1 berenjena grande
3. 2 c.s sobrasada
4. 2 c.s miel
5. Provolone

Steps to make to make Tatin de berenjenas con sobrasada, miel y provolone

1. Cortamos longitudinalmente las berenjenas. Cuanto más finas, más capas podremos hacer.
2. Las salamos y dejamos en un colador unos 20 minutos. Después las secamos bien y las pasamos levemente por una plancha. Reservamos.
3. Sobre un papel vegetal, ponemos un molde apto para el horno (en mi caso rectangular) y dentro una capa de berenjena. Cortamos trozos para que haya en toda la superficie.
4. Vamos haciendo todas las capas posibles y entre algunas de ellas incorporamos la sobrasada, miel y queso. Entre capa y capa apretamos bien.
5. Cubrimos todo el molde hasta arriba y ponemos una capa fina de masa quebrada estirada. Apretamos bien por los bordes.
6. Horneamos a 180° hasta que la masa esté hecha. Sacamos del horno y dejamos enfriar completamente para poder sacarlo como un lingote del molde.
7. Le damos la vuelta y listo. Podemos espolvorear con orégano y sal gruesa. Una manera diferente de comer berenjena.

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