Ingredients: 3 eggplants 3 tomatoes 3 cloves garlic
2 tablespoons chopped basil
5 tablespoons olive oil
1 / 2 lemon
1 puff pastry
Preparation of eggplant caviar:
Preheat oven thermostat 7.
Remove the top of eggplant.
Place in oven on aluminum foil.
Bake 30 to 45 minutes until they are soft.
Leave to cool.
Remove the flesh and mix it. Add
peeled and crushed garlic.
Add the basil, and gradually the oil and the juice of half lemon.
Add salt and pepper.
Preparation of laminated
Roll your puff pastry and cut out small circles with the top of a wine glass.
Bake the circles in the oven (about 20 minutes thermostat 7).
Let cool and split the lamination. Put
between each sheet with a layer of eggplant caviar.
Make 4 layers and finish with a tomato confit.
Serve cold.
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