Last weekend was so nice. It was a long weekend, the weather was amazing and the bf and I were out in the sun all day. But then we realized the shops had closed early, and we didn’t really have a lot to make dinner […]
Day to day recipes - delicious, but no big deal
Recipe of the week
I thought about making a sheet cake with eggplant and feta tonight, so I went to the store and got an eggplant, feta cheese and some puff pastry sheets. I ended up throwing all my leftover veggies on there.
You will need
1 Bell pepper
Handful of cherry tomatoes
Handful of feta cheese to sprinkle
Two stems of fresh rosemary
Few spoons of tomato sauce
Chopped onions to taste
Coconut oil for roasting
6 sheets of puff pastry
I started with slicing the eggplant into long slices from top to bottom, of about half a centimeter. I did the same with the courgette, but I cut it in round pieces. You can give the bell pepper any shape you like, I chose rectangles.
Heat up your oven. For the best temperature look at the package of your puff pastry! I started the oven at about 180 C, but halfway through I increased it to 200 C.
Line your baking tray with baking paper and place your puff pastry in any shape that suits you, again I chose a rectangle (3×2 sheets).
I used coconut oil in a really hot pan to bake the eggplant, courgette and bell pepper pieces a few at a time (depends on the size of your pan), until they got that golden brown crunchy thing going on. Put the baked ones aside on a plate and keep going until all the veggies are baked.
Spread a thin layer of tomato sauce on to the puff pastry and throw or gently lay the roasted veggies on there in any shape or structure you like. Sprinkle with salt, pepper, olive oil, fresh rosemary, chopped feta cheese and some cherry tomatoes cut in half. Bake for about 30 minutes until the crust turns light brown (but check the directions on your brand of puff pastry).