- 1 sheet puff pastry
- 1 onion
- 1 leek
- 2 tablespoons thyme
- 2 cloves of garlic
- 1 aubergine
- 600 g mashed potatoes
- ground nutmeg
- 3 tablespoons olive oil
- 150 g cheese, grated
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- Preheat oven to 190* C (370* F) Fan.
- Place a nonstick pan over high heat and let it get very hot.
- Cut the onion into 1 cm pieces.
- Add 1 tablespoon of olive oil to the hot pan. Add the onions and sauté.
- Dice the white part of the leek into 2 cm cubes and add to the pan. Season with salt, pepper and thyme.
- Thinly slice the garlic and sauté in the pan until all the vegetables have softened.
- When ready, remove from pan and set aside.
- Wipe down the pan and place over medium to high heat.
- Cut the aubergines into 1 cm rounds. Drizzle with 2 tablespoons of olive oil and season with salt, pepper and thyme.
- Add them to the pan in batches and roast for 2-3 minutes on each side until golden. When ready, remove from pan and set aside.
- The filling needs to cool completely before being used or else it can ruin the puff pastry.
- Spread 1 sheet of puff pastry on a sheet of parchment paper.
- Use a knife to cut the longer side of the pastry dough into 15-20 cm strips that are 2 cm thick and 10 cm wide.
- Spread a layer of aubergines at the center of the puff pastry.
- Transfer mashed potatoes to a pastry bag and pipe over the aubergines.
- Add the cheese, ground nutmeg and 1 layer of roasted eggplants.
- Repeat layers until all of the eggplants are done.
- Fold over the top and bottom ends of the puff pastry and then fold the strips of pastry over the filling in a crisscross manner.
- Brush the surface with an egg yolk and sprinkle with poppy seeds.
- Transfer to a 30x40 cm baking pan and place on a high rack in the oven.
- Bake for 40-50 minutes without opening the oven door.
- When ready, remove from oven and allow to cool for 20 minutes.
- Cut into pieces with a serrated knife and serve.
Nutrition information per 100 gr.
*Based on an adult’s daily reference intake of 2000 kcal.