Print Options:

Recipe for Eggplant Millefeuille with Cheese

Yields2 ServingsPrep Time20 minsCook Time25 minsTotal Time45 mins

Eggplant millefeuille with cheese, a simple and refined starter recipe. You can use cheese of your choice and replace the diced apples with zest.

Ingredients
 6 Eggplant
 1 Granny Smith apple (in cubes)
 60 Fresh cheese
Directions
1

Preparation of the eggplant Preheat the oven to 180°C. Wash and dry the eggplant. Slice finely 6 rounds of 1cm thickness. Season with salt and pepper. Coat them with olive oil.

2

Cut the brick pastry. Cut out 8 discs that are the same diameter as the eggplant. Brush them with oil.

3

Cooking Place the eggplant slices on a baking tray lined with parchment paper and bake for 20 minutes. Add the sheets of pastry 5 minutes before the end.

4

Assembly Begin to layer the two millefeuilles with a disk of pastry. Alternate successively with slices of eggplant previously spread with cheese. Place pieces of diced apples on top.

Nutrition Facts

0 servings

Serving size

2

en_USEN
en_USEN thTH