Eggplant and cheese puffs are a delicious puff pastry appetizer that can be prepared for a festive table.
Cooking time 30 minutes
Yeast puff pastry 200 g
Eggplant 1 pc
Dill (greens) 1 bunch
Cheese 50 g
Garlic clove 2 pcs
Vegetable oil 2 tbsp. l.
Egg yolk 1 pc
Salt to taste
Ground black pepper to taste
Roll out the puff pastry into a layer and cut into squares.
Place each square in a muffin tin.
Brush with yolk and bake in the oven for 15 minutes at 200 degrees C.
Cut the eggplant into cubes and fry in vegetable oil until tender.
In a bowl, combine the eggplant, finely chopped dill and minced garlic. Season with salt and pepper. Mix well.
Cool the finished puffs and put them out of the molds. Stuff with the filling.
Sprinkle with grated cheese. Place on the very top of a preheated oven until the cheese is melted.
Put on a platter and serve.