Easy, crispy, Saporiti: the rustic puff pastry and baked eggplant are one of the summer recipes that on my table never fails. For a delicious and tasty appetizer, at a buffet, for aperitif (maybe with our summer cocktail favorite) and even for a reinforced salty snack. The process is very very simple but on my YouTube channel you will also find the VIDEO RECIPE step by step.
Rustics with eggplant, tips and alternatives
Very simple to prepare, rustics with eggplants are a cross between the baked eggplant pizzas (that do not contain carbohydrates), the puff pastry pizzas sardinian tradition and the puff pastry with Parmesan cheese, much more complex and rich. Rustic puff pastry and eggplant are made with leaf paste, thin slices of baked aubergines, tomato sauce, anchovies and spinning cheese. If you use the ready-made puff pastry you will prepare them in a few minutes. You'll just have to bake the eggplants in the oven and the result will be as good as if they were fried. And if you wanted to fry them I personally would have nothing against. If, on the other hand, you prefer to make the PUFF PASTRY IN THE HOUSE despite the heat, the result will definitely be better, although more tiring.
The seasoning is the traditional one: tomato, anchovies in oil, cheese and oregano. In my opinion anchovies are the touch that cannot be missing, because they give a particular taste. But you can add, If you prefer, Ham, Capers, olives. And if you're looking for a cooler alternative without turning on the oven, try the eggplant pizzette with Trapani pesto. Is’ important to slice the thin aubergines, by the way so they'll cook in no time.
Since we are in June, I advise you to read my article on EGGPLANT: Property, types and how to cook them in 30 must-see recipes, from the classic Parmigiana at MEATBALLS passing through the BOATS IN A PAN or BAKED PASTA FILLINGS. Until the inevitable CAPONATA. And now I wish you good day!
a roll of ready-made puff pastry or homemade puff pastry
an elongated eggplant
200 milliliters of tomato sauce
a few anchovy fillets in oil
200 grams of fresh Asiago Dop or well-drained mozzarella
Salt, to taste
extra virgin olive oil, to taste
oregano, to taste
The rustic puff pastry and baked eggplant are good and very easy to make. First you have to wash the eggplants, remove the ends and cut them into thin slices, as you see in VIDEO RECIPE.
Preheat the oven to 180 degrees static, line a baking sheet with parchment paper, then grease the baking paper with little extra virgin olive oil. Arrange the slices of eggplant and brush them with little oil. Bake for about 10 minutes, until the eggplants are soft.
Cook the tomato puree with oil, salt and basil for 5-7 minutes, so you narrow it down a little bit and get less watery. Cut the puff pastry roll into squares that are more or less similar in size. Pierce the puff pastry with the backs of a fork, so that doesn't swell too much in cooking.
Season each square of puff pastry with little tomato sauce, add one or two slices of eggplant, a piece of anchovy in oil, a little more tomato sauce and diced cheese. Eventually, sprinkle with extra virgin olive oil.
Bake in an oven that is already hot at 180 degrees for 10 minutes or until the puff pastry is golden and the cheese melted. These rustic puff pastry and baked eggplant are great both hot and cold. Bon appétit!