Makes: 4 servings
Time: 30-60 Minutes
A mouth-watering appetizer for vegetarian!
1 sheet puff pastry
2 small eggplants
400 grams feta cheese
1 egg, beaten
Preheat oven to 360°F. Roll out the puff pastry and cut into 9 even squares and prepare the beaten egg to seal the pastry, when you fold it around the filling.
Pierce the eggplants and bake on 360°F for 25 minutes.
After baking, peel and mash the eggplants. Now fold the pastries. Place a spoonful of feta cheese, a spoonful of eggplant, and a few cilantro leaves in the center of piece of puff pastry. Brush the edges with egg and fold over to seal. Press the edges with a fork. Brush the tops with egg and sprinkle with sesame seeds. Bake at 430°F for 25 minutes. Let cool and refrigerate for lunch use.
Source: Chabad.org – Kosher Cooking
MR. PORTER AND MS. CHARLES CULINARY CRAVINGS
Cooking is like love. It should be entered into with abandon or not at all. But, it takes two to tango so stay tuned to see who will master the steam oven first, or whether Mr. Porter or Ms. Charles comes up with the best new recipes.
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