niedziela, 22 stycznia 2012

Savoury eggplant, tomato and feta cheese pastries

I found some recipes I prepared during the Summer and I couldn’t wait any longer to post them. Although the weather outside is not a summertime one, today the appetizer you can serve in a sunny but also in a rainy day! If you will use ripe cherry tomatoes (only those are sweet at this time of the year) ‘canapés’ are going to be delicious! With the original version I’d recommend you wait until July!

1 puff pastry sheet
1 big eggplant
2 ripe tomatoes ( the best are raspberries kind)
1 tbsp dry oregano
about 100 g (3,5 oz) feta cheese (or more if you like it, just like I do!)
1 tbsp oil
½ teaspoon wine vinegar
1 big garlic clove
salt, pepper
1 egg
2 tbsp breadcrumbs
fresh herb leaves (basil, oregano, thyme)

Line baking tray with baking paper. Wash vegetables, slice them in slices. Eggplant slices rub with oil, garlic and vinegar – it will enhance the flavour. Cut hand-size rectangles in a puff pastry, put them on the baking tray, brush each with whisked egg and sprinkle with breadcrumbs (breadcrumbs will absorb excess vegetables moisture). On each piece of pastry put few slices of salted eggplant, tomato and feta cheese. Sprinkle with pepper and oregano. Bake in preheated oven to 180 oC (360 F) for about 20 min., until crust is golden brown. Serve with fresh herbs and olive oil.

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