Eggplant and bush pie

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Eggplant and bush pie

Eggplant and bush pie

Number of people

1 roll of puff pastry

1 eggplant

300 g of bush

2 slices of Italian raw ham

50 g pine nuts

1 egg

3 tablespoons of 15% cream

2 tablespoons olive oil

Fresh basil (if possible)



Preparation: 20 min
Cooking time: 40 min
Step 1
Place the puff pastry in a dish, then prick it with a fork.
Step 2
Preheat the oven to 210°C (thermostat 7).
Step 3
Cut the eggplant into thin slices and steam (or microwave) them for 8 minutes.
Step 4
Fry the pre-cooked eggplant in an oiled frying pan with the pine nuts; season with salt and pepper.
Step 5
In a bowl, combine the bush, cream, egg, chopped basil and pepper.
Step 6
Add the eggplant slices and Italian ham pieces to the bottom of the dough, then spread the mixture over the dough, and drizzle with 1 dash of olive oil.
Step 7
Place in the oven for 40 min.
Author's note
If the ham is removed, this dish may be suitable for a vegetarian diet. Serve this dish with a green salad with garlic and parsley.

I add my grain of salt

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