I’m slowly learning to cook more meatless dishes – this has been one of the more recent successes. It’s eggplant in a tomato sauce wrapped up in puff pastry and baked. It looks pretty fancy but it requires minimal effort.
Mark isn’t as crazy about meatless meals, but he liked this one. It’s definitely going in our “make again” file!
Baked Eggplant Puffs
(from Better Recipes)
2 T. olive oil
2 white onions, sliced
2 cloves garlic, crushed
1 eggplant, peeled and cubed
1 – 2.25 oz. can sliced black olives
1 – 14.5 oz. can diced tomatoes
1 t. dried oregano
1/2 t. salt
1/4 t. pepper
1/4 c. fresh basil, chopped
2 cups cooked brown rice
1 sheet frozen puff pastry, thawed
1 tablespoon butter, melted
In a large skillet over medium heat, saute olive oil and onion for 4 minutes. Add the garlic and the eggplant. Saute another 5 minutes, stirring occasionally. Add mushrooms, olives, tomatoes, oregano, salt and pepper. Cover and simmer for 15 minutes.
Meanwhile, in a large mixing bowl, combine rice with 1/4 cup chopped basil. Set aside.
On a large cutting board, roll out puff pastry and cut into 4 equal squares (about 6×6).
Preheat oven to 400F degrees.
To build pouches, spoon 1/2 cup of rice onto the center of each puff pastry square. Layer 1/2 cup of eggplant mixture on top of the rice. Pull all four corners of the pastry to the center until they meet. Twist the four corners together, and then pinch the seams of the pouch to loosely seal them together. (It’s okay if the seams burst open.) Place all four pouches on a cookie sheet lined with parchment paper. Brush pastry with melted margarine.
Bake for 20 minutes, until flakey, crisp and lightly browned. Serve immediately.