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Puff Pastry with Eggplant, Feta, and Maple Syrup


  • Rapeseed oil

  • 2 small eggplants, sliced

  • 1 rectangular puff pastry

  • 4 slices of bacon, chopped (optional)

  • 125g crumbled feta

  • Maple syrup

  • Pepper


Heat a pan, add a splash of rapeseed oil, heat, and sauté the eggplant slices for about ten minutes. Cut the puff pastry into 8 rectangles, distribute the bacon, eggplant slices, and feta on top. Pepper to taste. Bake in the middle of the preheated oven at 200°C for 15-20 minutes. After baking, drizzle maple syrup over the pastries. Serve with arugula or a salad.

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