This eggplant crisp has conquered the hearts of everyone at home. It responds to the challenge that my client Grana Padano has set me to go to the Alimentaria fair in Barcelona: to prepare an Italian tapa with this fantastic cheese.
It's a crunch made with filo pastry, cheese, and vegetables with all the flavor of Italy. You want to like it as much as we do.
Ingredients
- 4 sheets of phyllo pastry
- 75 g butter
- 1 piece of Grana Padano cheese
- 50 g pistachios, peeled and chopped
- 2 teaspoons honey
- 1 eggplant
- 6 sun-dried tomatoes in olive oil
- 1 bunch of fresh basil
- some shredded mozzarella cheese
- 1 teaspoon spicy olive oil
- 2 tablespoons of olive oil
- 2 tbsp homemade fried tomato
Peel and cut the aubergine into very small squares. Picasso the basil or the sun-dried tomato and sauté everything with the spicy oil for a few minutes.
Spread a leaf of Loli raisin, brush with melted butter and cover with grated Grana Padano. Repeat until you end up with a sheet of unpainted phyllo pastry.
With the help of a rolling pin, roll on the rolling pin forming a roll. Cut the roll in half and then each half by lick to have 8 equal portions.
Open each part in a circle and place them on a baking sheet.
Mix the chopped pistachios with the honey and cover the bottom of each cylinder.
Fill halfway with the aubergine mixture. Add with a little grated mozzarella and top with more aubergine. Add some grated cheese and a teaspoon of tomare. Finish with grated Grana Padano and bake about 20. minutes until the phyllo pastry is nicely browned.
Sprinkle with a little chopped basil, a few slices of Grana Padano and serve hot.
Tips and Tricks
- You can substitute vol-au-vents or small tartlets for the filo pastry
- Difficulty: easy
- Preparation time: 30 minutes
- Servings: 8
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