Ingredients
¼ cup olive oil
(80ml)
2 eggplants
sliced
4 potatoes
thinly sliced
2 onions
sliced
2 cloves garlic
sliced
1 tbsp parsley
chopped
2 puff pastry
Allergy Advice
Contains Dairy
Contains Gluten
Contains Soy
Equipment
- 1 large frypan
- 1 plate
- 1 small bowl or cookie cutter
- 1 baking tray
- 1 baking paper
Instructions
- Preheat oven to 200°C conventional (180°C fan-forced)
- Heat 1 tablespoon of oil in a large frypan. Cook eggplant slices over medium heat until golden and soft. Remove to a plate.
- Add 1 tablespoon oil and cook potatoes until tender and starting to brown. Remove to a plate.
- Add 1 tablespoon oil and cook onion and garlic over very gentle heat for 6-8 minutes until starting to caramelise. Season well with salt and pepper then stir through chopped parsley.
- Use a small bowl or cookie cutter as a guide to cut four circles from each pastry sheet. Place on a tray lined with baking paper.
- Divide onion mixture between each disc, being sure to leave a border. Top with cooked eggplant and potatoes.
- Brush a little extra oil on the pastry border.
- Bake for 14 minutes until pastry is puffed and golden.
- Serve with a green salad.
Notes
Tip
Serve with a green salad.
