Savory pies are always a hit, and that’s one of the reasons I frequently cook them. Another reason is that they often serve as a great way to clean out the fridge. Got leftovers? Put them in a nice puff pastry or shortcrust shell, and you’re done. This puff pastry with eggplants is a clear example of that. It resulted in a tasty and nice-looking savory pie that’s also easy to make. No need to cut it into slices because everyone can take the rolls they want. It’s also great as an appetizer.
Other savory pie recipes not to miss:
- Difficulty: Easy
- Cost: Cheap
- Rest time: 1 Hour
- Preparation time: 20 Minutes
- Portions: 4 people
- Cooking methods: Stovetop, Electric Oven
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall
Ingredients for the Puff Pastry with Eggplants
- 1 roll puff pastry (rectangular)
- 1 eggplant
- 5.3 oz cooked ham (thinly sliced)
- 1.8 oz sun-dried tomatoes
- sesame seeds
- extra virgin olive oil
- salt (coarse and fine)
Tools
- 1 Colander
- 1 Rolling Pin
- 1 Griddle
- Tongs
- 1 Cake Pan 24 cm diameter
Preparation of the Puff Pastry with Eggplants
Trim the eggplant, wash it, and cut it into slices about a quarter of an inch thick. Then place them in a colander and sprinkle with coarse salt.
Let them rest for at least 30 minutes so they lose some of their water and reduce the bitter taste. After this time, remove the remaining salt by quickly rinsing the slices; then dry them by patting with a cloth or paper towel.
Heat a ridged grill pan well and lightly oil it (I simply brushed it), then grill the eggplant slices for 2/3 minutes per side, turning them with tongs. Once ready, set them aside and let them cool.
Unroll the puff pastry rectangle while keeping it on the parchment paper provided in the package. Sprinkle it with sesame seeds and roll a rolling pin over them to make them adhere well to the dough.
Then turn the rectangle upside down (you should have the sesame seeds on the underside, which will be the outer part of the roll) and make a first layer with the slices of cooked ham.
Then place the grilled eggplants on top, trying to leave a couple of centimeters free at the top of the pastry. Lightly salt them and drizzle with a little olive oil.
Drain the sun-dried tomatoes from their preserving oil and cut them into small pieces, then distribute them over the eggplant slices.
At this point, roll up the puff pastry rectangle using the parchment paper and wrap the roll in the paper itself. Place it in the refrigerator for at least half an hour: this will allow us to cut it more easily.
After the resting time, cut the roll into slices about 3/4 of an inch thick.
Line a 9.5-inch cake pan with parchment paper and arrange the slices without overlapping them. You should cover the entire surface of the pan. Sprinkle more sesame seeds here and there
Bake the puff pastry with eggplants in a preheated static oven at 375°F for 30/35 minutes or until the surface is golden. Remove from the oven and let it cool slightly before serving. Enjoy! Paola
I take this opportunity to remind you that you can follow me on various social media to stay updated on the new recipes I publish. You can find me on Facebook (HERE), on Twitter (HERE), on Pinterest (HERE), on Instagram (HERE) and also on Tik Tok (@zenzero_limone). Thank you ♥!
