Tartine of eggplant and olives

00272 PUFF PASTRY of Eggplant and OLIVES INGREDIENTS for 4 PEOPLE 1 eggplant, 200 g of pasta brisèsurgelata, 1 egg, 200 g of ripe tomatoes, 50 g of black olives, shredded 30 g diparmigiano, oregano, basil, 2 cloves of garlic, olive oil, salt and pepper.

Preparation and cooking time: 1 hour and 15 minutes difficulty: medium Thawed dough BRISA Meanwhile Peel the Eggplant and cut it into cubes.

Pitted olives and cut them into small pieces too.

In a Pan fry 1 clove garlic in two tablespoons of olive oil.

When browned remove from the sauce and add the Eggplant cubes.

Sprinkle the pretzels, season with a pinch of oregano and some shredded Basil leaf and cook for about 15 minutes.

When cooked, remove from heat and stir the parmesan and olives.

Roll out the pastry thawed now, BRISA in a thin rectangle.

The cutters cut into 8 diskettes.

Utilizzatene 4, placing at the center of each portion of the prepared stuffing; close them after overlapping the four remaining discs, welded edges well with your hands, cutting away the excess dough, cut into strips, use to decorate the finished preparation.

Carefully brush the surface of puff pastry with an egg yolk, then put them in the oven already warm (200°), sfornandole when are well browned and crispy on the surface.

Prepare the tomato sauce, blanched, peeled and chopped tomatoes and sauté in 2 tablespoons oil with 1 clove of garlic.

After five minutes remove from heat and puree in Blender.

Add salt and pepper to taste by adding some basil leaves, cut into thin strips.

Finally deployed on each tomato sauce dishes, lay at the heart of each prawn crackers eggplant, decorated the preparation to taste and serve.