Name: Eggplant, tomato and zucchini slice
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 8
Ingredients: 500 gram finger eggplants, trimmed, halved; 2 zucchini, sliced lengthways; 2 tablespoon olive oil; 2 sheets frozen puff pastry, thawed; 110 gram goat's cheese; 2 tomatoes; 2 slice garlic, sliced; 1 egg, for brushing; olive oil and balsamic vinegar, to drizzle; baby rocket or basil leaves, salad, to serve

Ingredients

500 gram finger eggplants, trimmed, halved

2 zucchini, sliced lengthways

2 tablespoon olive oil

2 sheets frozen puff pastry, thawed

110 gram goat's cheese

2 tomatoes

2 slice garlic, sliced

1 egg, for brushing

olive oil and balsamic vinegar, to drizzle

baby rocket or basil leaves, salad, to serve

Method

1.Preheat oven to moderate, 180°C.

2.Line two baking trays with baking paper. In a bowl, combine eggplant and zucchini with olive oil; season to taste.

3.Heat a char-grill or barbecue plate on high. Cook eggplant and zucchini, in batches, 1-2 minutes each side, until tender.

4.Place puff pastry sheets on prepared trays. Spread goat’s cheese between both sheets, leaving a 3cm border around each. Slice tomatoes and layer over pastry.

5.Top with eggplant, zucchini and garlic, making sure borders are left clear; season to taste. Brush edges with egg. Bake 15-20 minutes, until pastry has risen and is golden.

6.Cut each pastry into slices; drizzle with a little oil and balsamic. Scatter over rocket or basil . Accompany with salad.

Women's Weekly Food