Materials:
- 2 cups flour
- 125 g butter
- 2 tablespoons of yoghurt
- 1 packet of baking powder
- 1 teaspoon salt
- 4 aubergine
- For bechamel sauce
- 1 tablespoon flour
- 15 g butter
- 3/4 water glass of milk
- 1 teaspoon allspice
- 1 water glass grated kashar cheese
Preparation of:
- Melt the butter for the dough and leave it to warm.
- Sift the flour, salt and baking powder into a deep bowl.
- Add the butter and yoghurt and knead until you get a smooth dough.
- Divide the dough in half and give each a round shape.
- Leave in the fridge for half an hour.
- Wash and dry the aubergines.
- Poke holes with a toothpick in several places.
- Roast on the hob or in the grill section of the oven.
- Peel them and puree them in a food processor.
- For bechamel sauce, melt the butter and roast the flour.
- Add milk little by little and cook by stirring until it reaches a thick consistency.
- Put the roasted aubergine, béchamel sauce, allspice and grated kasar cheese in a bowl.
- Mix all the ingredients well.
- Roll out one of the doughs on a floured work surface.
- Place in the bottom of a 22 cm diameter greased springform mould.
- Raise the dough slightly at the edges.
- Spread the aubergine filling on it. Roll out the remaining dough and cover it.
- Cut pieces from the dough to form a flower shape.
- Bake in a preheated 200 degree oven until golden brown.
Bon Appetit!
