4 September, 2016
Aubergine mille-feuille
You know this French dessert made with puff pastry and custard cream? Well, aubergine mille-feuille is so much better! Especially to an aubergine fan as I am!
I never made a traditional mille-feuille, but I guarantee that this one is much easier to make!
Aubergine mille-feuille
Ingredients
- 1 aubergine
- 2 hand-fulls of lettuce
- 2 tbs humus
- 2 tbs creamy goat cheese
- 4 green olives
- 4 dried tomatoes
- 4 tbsp olive oil
- spices: salt, pepper, grilling spice, paprika etc
- 2 tbs vinaigrette
Instructions
- Cut aubergine into +/-0,5 cm slices
- Line a baking tray with baking paper and place the slices. One layer only.
- Place olive in a small bowl and add spices: salt, pepper, I like a grilling spice, whatever you like. Mix it a bit.
- Using a pastry brush paint the aubergine slices with the spiced oil.
- Bake for around 20 minutes in 180°C, until the slices are tender and turn golden brown. Let them cool completely.
- Just before serving build the mille-feuille. Place a piece, spread some humus on it and add lettuce, then the next slice, spread some goat cheese and more lettuce. Continue until you use all the ingredients (this should be enough for 2-3 mille-feuille's).
- Finish with lettuce, and sprinkle some chopped olives and dried tomatoes. Pour some vinaigrette on top.
© 2024 © www.maya-cooks.com