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.