Recipe of Inverted eggplant puff pastry.
Before lunch to share a divine recipe with my nephews, I came to explain to you how to prepare some delicious inverted eggplant puff pastry.
You can add grated cheese and add sauces to taste.
Servings
6
Preparation
min
Cooking
60 min
Calories
kcal
How to Make Inverted eggplant puff pastry.
Instructions
- We make the grilled eggplant with a little salt and olive oil dressing.
- Preheat the oven to 160 degrees. We used the same baking tray to do the assembly. I put aluminum foil underneath to prevent it from being toasted too much... sometimes the eggplant burns before the puff pastry has been done properly.
- And we started riding..
- First we spray the syrup on the paper and put the pine nuts. We can also put honey instead of agave syrup, it is more caloric and has carbohydrates... But it looks really good!
- We are placing the eggplant.
- Cut the mozzarella and put it on top, then the basil leaves, and we just put the rest of the eggplant that we have left over.
- We take the dough out of the fridge, not before so that it does not soften, and to be able to place it well above the preparation. I squeeze it from the sides so that nothing escapes.
- We prick the dough with a toothpick so that it does not swell too much.
- We put it in the oven for about 20 minutes. I like to keep an eye on it so that it doesn't overroast and check that it has risen well... slowly but well.
- The time has come to turn it around. You better see the system I use... First I look for a tray that is from the
- Appropriate measure. Turning it around like this is easier because both supports are stiff.
- Bon Appetit!
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