Sunday, May 21, 2006

Aubergine pastries

"Crete is a continent, not just an island". Jacques Lacarrière.
The famous cooking from the mediterrean island of Crete has been strongly influenced by gastronomy from around the world, including that of Venice.
I changed this recipe slightly, notably by adding a square of pastry! The book "Le régime crétois" de Jacques Fricker, is full of quick recipes based on cereals, fruits, fresh and dried vegetables, cheeses, youghurts and olives.
2 aubergines
3 tomatoes
1 chopped onion
100 gr of féta or pécorino cheese
Olive oil
5 basil leaves
5 leaves of parsley
Salt, pepper
4 squares of puff pastry
Boil the tomatoes in order to peel them, and chop them in two. Press, cut out the insides, and then cut into squares. Peel the aubergines and chop them into small cubes. Cut the cheese into cubes.
In a saucepan, soften the onions. Add the aubergines, the diced tomato and the parsley. Season with salt and pepper, and leave to cook on a low heat for 10 minutes. Uncover half-way through to evaporate excess liquid.
Pour this preparation into a bowl and mix with a fork. Add the chopped basil leaves. Preheat the oven to thermostat 6. Add the cheese to the mixture. Fill the middle of the pastry squares, and fold the corners to the centre. Bake for 20 minutes and serve hot.


Carolyn said... This is the French name for Amaretto.

Thanks for your comment on 18thC Cuisine

Gourmet said...

I love aubergines!! And feta too...
Brava Hèlène!!