Recipe of Inverted eggplant puff pastry.

Join me and let's see how to make Inverted eggplant puff pastry.

Instructions:

Step 1
• We make the grilled eggplant with a little salt and olive oil dressing.
Step 2
• 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.
Step 3
• And we started riding..
Step 4
• 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!
Step 5
• We are placing the eggplant.
Step 6
• 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.
Step 7
• 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.
Step 8
• We prick the dough with a toothpick so that it does not swell too much.
Step 9
• 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.
Step 10
• 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
Step 11
• Appropriate measure. Turning it around like this is easier because both supports are stiff.
Step 12
• Bon Appetit!