An easy and quick eggplant and tuna millefeuille a tasty appetizer ready in 30/35 minutes and definitely appetizing and enjoyable!
The eggplants with the peppers are undoubtedly the summer vegetable queens even though we find them year-round on supermarket shelves!
The eggplants are a vegetable that must be eaten cooked because they contain solanine that ingested in quantities can be harmful to our body.
The eggplants should be cooked (oops, I didn’t do it today) after letting them purge, that is, washed, sliced, placed in a colander, and sprinkled with coarse salt, allowing them to eliminate water and lighten, purify the taste!
The main recipe with eggplants or at least the one that comes to mind is the parmigiana as a dish and the pasta alla Norma as a first course, both regional recipes of great great goodness!
The recipe for the quick savory millefeuille with eggplants and tuna can be even faster if we use already grilled frozen eggplants!
SO HERE COMES THE RECIPE FOR THE EASY QUICK MILLEFEUILLE WITH EGGPLANTS AND TUNA but after 10 years of blogging, you will find many other recipes that might interest you, and here below, I add some! Thank you
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I opened a channel of recipes open to all and free on WhatsApp with no notifications and no sound, to which you can subscribe by clicking on the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read a sweet recipe and a savory one!
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- Difficulty: Very Easy
- Cost: Economical
- Rest time: 15 Minutes
- Preparation time: 10 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for EASY QUICK MILLEFEUILLE WITH EGGPLANTS AND TUNA
- 1 package puff pastry (rectangular)
- 12.3 oz fresh spreadable cheese
- 5.6 oz tuna in oil
- 2 anchovy in oil
- 1 oval black eggplant
- to taste parsley
- to taste salt
- to taste pepper
Tools for EASY QUICK MILLEFEUILLE WITH EGGPLANTS AND TUNA
#adv
- Immersion Blenders
- Non-Stick Baking Trays
- Knives
Steps
1) Preheat the oven to 375°F and heat the grill until it’s hot.
2) Thinly slice the washed and dried eggplant and start cooking it on the grill turning it on both sides and setting it aside as I proceed with cooking.
3) While the vegetable cooks on the grill, put the well-drained tuna, creamy cheese, and anchovies in the mixer bowl;
4) start the appliance by seasoning with salt and pepper carefully though, because the anchovies are already very savory.
5) Like a good azdora I unrolled the rectangular puff pastry package on a surface and cut it into 3 vertical parts.
6) Keeping the baking paper that comes with the ready-made puff pastry package I bake the 3 parts previously pricked with the fork tines, very simply.
7) It will take about 20 minutes (but every oven is a story in itself) to brown the 3 rectangular pastries that I will then extract from the oven and let them cool perfectly.
8) At this point the tuna mousse is already ready and it takes just 2 minutes in total and the eggplant will also be grilled and cold so…
9) I can assemble the quick and easy millefeuille of eggplants and tuna by placing a first layer of cooked pastry on the serving dish and then laying the grilled eggplant slices and then puffs of tuna mousse and creamy cheese that I preferred to place with the piping bag and small star nozzle.
10) All that’s left is to place the second layer of pastry and repeat the filling with grilled eggplants and the tuna mousse!
11) I close the appetizing millefeuille with grilled eggplants and tuna and spreadable cheese mousse with the third layer of puff pastry and add more savory cream, decorating with some fresh parsley leaves.
12) It’s a easy rather quick appetizer, crispy and very tasty! Enjoy your meal!
Annalisa
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Annalisa says…
1) Instead of puff pastry, we can make the savory millefeuille with non-fried eggplants and tuna using shortcrust pastry or crazy dough, they have different textures but the appetizer will still be flavorful and tasty!
2) This delicious savory millefeuille of eggplants and tuna and cheese mousse can be made with a variation by using peppers as the vegetable by adding pepper caviar and some grilled peppers, and I’ll leave here the pepper cream recipe which is also excellent as pasta seasoning or as a stuffing for crostini!
3) Another variation is to add a tablespoon of capers desalinated in water and well squeezed into the tuna mousse!
