Puff Pasty with Eggplant

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These puff pastries are suitable for a summer appetizer or even to offer friends an appetizer with a good, well-chilled prosecco. I often use this recipe in summer because it is fast and satisfies everyone. There is no need to add fat or salt because the scamorza (you can substitute smoked mozzarella if you cannot find scamorza) alone supplies these elements.

Puff Pastry with Eggplant
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Puff Pastry with Eggplant

Recipe by Daniela FrancescuttoCourse: Appetizers, Recipes
Servings

4

servings
Prep time

15

minutes
Cooking time

15

minutes

Ingredients

  • 1 package of frozen wholewheat (or regular) puff pastry

  • I long eggplant

  • 16 cherry tomatoes

  • 1 smoked scamorza cheese or smoked mozzarella

  • 16 basil leaves

Directions

  • Divide the puff pastry into 16 squares.
  • Thinly cut the eggplants and arrange two slices on each square.
  • Cut the scamorza into thin slices and place them on top of the eggplant, finally place the cherry tomatoes cut into wedges. Place a basil leaf on top of each square.
  • Bake in the fan oven at 320F degrees for about 20 minutes. You can serve it hot or cold.
 

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