Ingredients
2 eggplants
4 sprigs of rosemary, finely chopped
2 tablespoons (chopped) of salt
1/4 cup of olive oil
1 onion, thinly sliced
2 cups of sun-dried tomatoes, crushed
1 package of puff pastry, thawed
1 egg, lightly beaten
Ingredients
2 eggplants
4 sprigs of rosemary, finely chopped
2 tablespoons (chopped) of salt
1/4 cup of olive oil
1 onion, thinly sliced
2 cups of sun-dried tomatoes, crushed
1 package of puff pastry, thawed
1 egg, lightly beaten
Preparation
1
Wash the eggplants and cut them into 2 cm cubes
Place them in a frying pan with rosemary, salt, olive oil, and onion
Cook over medium heat, stirring occasionally, for 20 minutes or until the eggplant is tender
Remove from heat, add the sun-dried tomatoes, and mix well
Let it cool down
2
Preheat the oven to a medium temperature
Roll out the puff pastry, place the cooled filling in the center, and fold the pastry over the filling, sealing the edges well
Transfer to a baking dish, brush with the beaten egg, and bake for 30 minutes or until golden brown.
