Eggplant Puff Pastry

A great cake recipe for any occasion:

Can be prepared. Good-looking meatless dish that can be cooked in advance: a puff pastry pie filled with well-seasoned mushrooms, melanzane, tomatoes.

(*) Baking tray of 18 cm ø: intended as a main course for two people or as an entrée for four.

Remove the peel from the melanzani, cut into very small cubes and sprinkle with salt, infuse for ten minutes.

Dip the tomatoes briefly in boiling water, remove the skin, cut in half, squeeze and also cut into cubes. Finely chop shallots, mushrooms and garlic.

Rinse the baking tray after it has cooled down. Roll out 2/3 of the puff pastry to a thickness of 3 mm. Spread it on the baking tray. Prick with a fork a few times.

Rinse the eggplant cubes with cold water. Form on kitchen roll and pat dry. Roast in butter until light brown. Remove from frying pan, first squeeze out excess fat with a roasting spoon. Shallots in the roast stock form and two to three min. soften. Add diced tomatoes and mushrooms and steam briefly. Mix all vegetables. Season with salt and cayenne pepper. Cool.

Spread vegetable filling evenly on pastry base. Sprinkle with basil and parsley. Roll out a lid from the remaining dough.

Mark a steam hole in the center, but do not open yet. Fold the edges of the pastry of the bottom back slightly over the filling. Brush with egg yolk and press the dough lid well smooth

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