ROAST EGGPLANT VOL-AU-VENTS
ROAST EGGPLANT VOL-AU-VENTS
Makes 8
Prep time: 20 mins
Cooking time: 30 mins
INGREDIENTS
2 small eggplants, cut into 2cm thick rounds
60ml olive oil
Sea salt and freshly cracked black pepper
6 sheets puff pastry
1 egg, whisked with a splash of milk
1 tub Yumi’s Choice Truffle Oil & Caramelised Onion
1/3 cup dried cranberries, roughly chopped
Fresh herbs, to serve (we used basil, mint, chives and dill)
METHOD
Preheat a fan forced oven to 200ºC. Line two large baking trays with foil.
Toss together eggplant slices and oil, season generously with salt and pepper. Arrange in a single layer on one prepared tray and bake for 30 mins until golden.
Meanwhile, cut 8 rounds from 2 sheets of pastry and arrange on one of the trays. Use the same cutter to cut 16 more rounds of the same size from the remaining 4 sheets of pastry. Use a round cutter about 2cm in diameter smaller, to cut rounds from the inside of the 16 rounds, then keep the borders and arrange two on top of each of the original rounds on the baking tray.
Prick the bases of each pastry 3-4 times with a fork then brush with egg wash. Bake for 12-15 mins until golden and puffed, allow to cool to room temperature.
Divide the Yumi’s Choice Truffle Oil & Caramelised Onion dip between each pastry (about ½ tbsp per pastry) then top with roasted eggplant, a sprinkle of chopped dried cranberries and a generous scatter of fresh herbs to serve.
