Pte Feuillet Aubergine Fromage
Solène
almost 2 years ago
A delicious and savory pastry filled with eggplant and cheese.
Cooking Time
30 minutes
Serving Size
4 servings
Nutrition Per Serving
Cal
250
Protein
10g
Fat
15g
Sat Fat
8g
Carbs
20g
Chole
30mg
Fiber
3g
Sugar
2g
Sodium
400mg
Ingredients
- 1 sheet of puff pastry
- 1 large eggplant, sliced
- 1 cup of grated cheese
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Place the sliced eggplant on a baking sheet and sprinkle with salt. Let it sit for 10 minutes to draw out excess moisture.
- Pat the eggplant slices dry with a paper towel.
- Roll out the puff pastry sheet on a floured surface.
- Place the eggplant slices on one half of the puff pastry sheet, leaving a border around the edges.
- Sprinkle the grated cheese over the eggplant slices.
- Fold the other half of the puff pastry sheet over the filling and press the edges to seal.
- Brush the top of the pastry with beaten egg for a golden finish.
- Bake in the preheated oven for 20-25 minutes, or until the pastry is golden and puffed.
- Allow the pte feuillet aubergine fromage to cool slightly before serving.
- Enjoy!
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