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Easy Eggplant Puffs – Kitchen Love



easy eggplant puff pastries

easy eggplant puff pastries

Hello everyone,

These easy and super tasty eggplant puffs are going to be one of your most favorite recipes, after your first try! These puff pastries go wonderfully with a good chorba or a delicious harira, in addition it is an easy appetizer recipe. It’s as if you are eating baba ghanouj on a flaky cloud.

The first time I made these puffs was almost 6 years ago, when I first saw them on the blog of Couscous and puddingtoo bad she doesn’t post like before, because her cooking is sublime, even my husband who had the chance to eat at her house once, told me that what she had prepared was too good.

So I found these eggplant puff pastries at her house, and I often make them in summer and during Ramadan, it’s just too delicious! But I don’t make this recipe for easy puff pastries only during Ramadan, I also make them for picnic outings, or just for an easy meal with a fresh salad.

This little aperitif starter disappears quickly every time I make it, whether it’s for my guests or for my children. You can eat hot or cold. Personally, I really like to eat these puff pastry while they are still crispy, I always like to prepare and assemble in advance, and only cook at the last minute.

But they keep well in an airtight container, when they keep inside after cooling. You can of course enjoy them just like that afterwards, or put them back in the oven for 5 minutes, if you want more crispiness.

And for more eggplant recipes, why not try:

easy eggplant puff pastries

Kitchen Love

Easy and super tasty eggplant puffs that go wonderfully with a good chorba or a delicious harira, plus it’s an easy aperitif recipe. It’s as if you are eating baba ghanouj on a flaky cloud.
  • Roast the eggplant in the oven or on the gas.

  • peel off the skin, and mash the flesh,

  • add the garlic, olive oil, lemon and mint. Season with salt and black pepper to taste

  • On a floured surface, roll out the puff pastry

  • Cut out squares or circles according to your choice, with a cookie cutter.

  • Brush with beaten egg.

  • prick the center of the squares with a fork

  • Place 1 spoon of the eggplant mixture in the middle.

  • Place half an olive in the middle

  • Bake in a preheated 200°C oven for 5 minutes, then lower to 160°C for almost 15 minutes.

  • Remove from oven and drizzle with olive oil.

Accompaniement Cocktail dinner Aperitif Ramadan Ramadan 2019 Algeria Amuse bouche

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