Enrico Alaggia

26 RECIPES

A true Roman Chef that brings the Italian family ancestors’ culinary tradition passed on from generation to generation to the rest of the world.

Eggplant Puff Pastry Roses

What a comforting, sophisticated and tasty entree or finger food. Ideal for that special occasion like Valentine's day. The eggplant rose is soaking up the fresh tomatoes sauce parmesan and herbs whilst encased in the puff pastry shell.

Turn mealtime into a joyful experience
CUISINES: Italian
LEVEL: EASY
TIME: 1 hr 5 min
SERVING: 2 People
INGREDIENTS:
  • 【For The Eggplant】
  • 2 large Eggplant
  • 2 tbsp Extra virgin olive oil
  • 1 tsp Salt
  • 【For The Tomato Sauce】
  • ½ cup Tomato sauce
  • 1 tsp Olive oil
  • 1 tsp Oregano
  • 【Eggplant Roses】
  • 3 large Puff pastry
  • ½ cup Grated parmesan cheese
  • 2 tbsp Egg Wash
  • ½ tsp Tomato Sauce
  • tsp Salt
  • 【Garnish】
  • Grated parmesan cheese
  • Herb
LET'S START
Step 1【For The Eggplant】
Step 1【For The Eggplant】
Step 1【For The Eggplant】
First, wash and dry the eggplants, then remove the two ends and cut the short side into thin slices about 5 mm thick. You will have to obtain in total about 40 slices at least.
Step 2
Step 2
Step 2
Arrange them on a baking sheet lined with parchment paper, season with a drizzle of extra virgin olive oil, and salt.
Step 3
Step 3
Step 3
Bake in the oven at 350°F/177°C for about 15 minutes.
Step 4
Step 4
Step 4
After this time, take the eggplants out of the oven and let them cool.
Step 5 【For The Tomato Sauce】
Step 5 【For The Tomato Sauce】
Step 5 【For The Tomato Sauce】
Season the tomato puree with a drizzle of oil and salt in a separate bowl. Add oregano and mix.
Step 6【Eggplant Roses】
Step 6【Eggplant Roses】
Step 6【Eggplant Roses】
In the meantime, unroll the puff pastry and make 4 strips about 2.5 inches wide, cutting them lengthwise.
Step 7
Step 7
Step 7
Take each strip of pastry and distribute the tomato puree along the entire length with a brush or spoon.
Step 8
Step 8
Step 8
Sprinkle part of the grated cheese on the tomato and arrange 5 slices of eggplant on top of the strips, leaving an edge out about a little less than 1 inch.
Step 9
Step 9
Step 9
Fold the bottom flap over the eggplant and roll up the strip of pastry in order to obtain roses.
Step 10
Step 10
Step 10
Oil the molds of a muffin pan, insert the roses, brush the surface with the leftover tomato sauce and sprinkle with the remaining grated cheese.
Step 11
Step 11
Step 11
Finally, flavor with oregano on top and cook in a preheated static oven at 190°C / 375°F for about 20 to 25 minutes.
Step 12
Step 12
Step 12
When cooked, take your roses out of the oven and let them cool before serving.
Step 13
Step 13
Step 13
Garnish with tomato sauce, grated parmesan cheese, and herb.
Step 14
Step 14
Step 14
Enjoy!