Eggplant roses ...
Beautiful, decorative and very tasty roses of eggplant, tomato sauce, mozzarella and oregano wrapped in puff pastry ...
Preparation steps
- Make the tomato sauce yourself or you can use it from a can with garlic and basil flavor..I made it myself ..
- Wash and dry the eggplant. Cut into as thin circles as possible and then cut the circles in half. Like on the picture.
- Arrange the sliced halves in a large plate or tray, cover with olive oil and salt.
- Roll out the puff pastry into cubes and cut into 6 pieces. Coat each sliced piece of puff pastry with tomato sauce and sprinkle with mozzarella cheese.
- Place the eggplant halves on the middle part of the dough as in the picture.
- Sprinkle with oregano and then roll the bottom of the loose dough over the eggplant as shown.
- Then roll.
- Do the same with the other pieces of dough and eggplant. Place in a sprinkled or lightly plucked 12 muffin tin.
- Bake in a preheated oven at 180C for about 40-45 minutes. If after 30 minutes you see that your eggplant burns, cover with aluminum foil and continue baking. I baked for 45 minutes and I didn't need aluminum foil and you are careful, it all depends on the oven.
- Sprinkle the baked eggplant roses with parmesan immediately ...
Serving
The recipe is from the net and in the original recipe the eggplant is peeled. I have never peeled my vegetables except in exceptional recipes ... Be careful when buying eggplant, make sure that it is as thin and long as possible because of the dough, that it is not too wide. overall buy two smaller ... for puff pastry: we have 500gr. two plates in a package ...
