Preparation time: 15 minutes

Cooking time: 30 minutes

Ingredients (6 persons):

3 eggplants

3 tomatoes

3 cloves garlic

2 tablespoons of chopped basil

5 tablespoons of olive oil

1/2 lemon

1 prepared puff pastry


Heat the oven to 200 ° C.

Remove the top of the eggplant and place in the oven over baking foil.

Roast about 30 or 40 minutes until they have softened and leave it to cool.

Remove eggplants meat and mix with peeled and crushed garlic.

Add basil, olive oil, lemon juice,salt and pepper.

Stretch the puff pastry and cut into circles with a glass.

Put the circles in the oven, about 20 minutes at 200 ° C.

Let it cool and separe puff pastre in sheets. Put between each puff pastry sheet a layer of

eggplant caviar.

Make 4 layers and finish with tomato confit.

Serve cold.

Preparation time: 30 minutes

Cooking time: 30 minutes

Ingredients (10 people):

½ kilo of flour

12 units of chicken sausages

10 eggplant cut into thin slices

5 cups of water

2 powered chicken bouillon

1 tablespoon of sugar

1 green pepper, chopped

1 onion, chopped

1 stalk celery, chopped

2 tablespoons of olive oil

salt, pepper and oregano to taste

1 cup milk

1 cup shredded cheddar cheese


Place eggplant slices on a baking sheet, lightly greased with olive oil, salt, pepper and oregano

and cook for 10 minutes.

Crop the sausages in the mincer, and saut them with a tablespoon of olive oil, garlic, onion,

celery. In a large pot, mix the flour with 5 cups of water, powered chicken bouillon and

remaining tablespoon of olive oil. Mix well and bring to the boil, stirring constantly. Remove and

add the sausages. Roll them up with eggplants slices and baked.

Mix milk and cheese and beat for 30 seconds. It leads to the fire, stirring constantly, for two

minutes. Pour the cream over the rolls.