Ingredients:
- 1 large eggplant, thinly sliced
- 1 sheet of puff pastry, thawed
- 2 large tomatoes, thinly sliced
- 200g Gouda or Emmental cheese, grated
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
- Fresh basil leaves for garnish
Instructions:
- Preheat the oven: Preheat your oven to 200°C (392°F).
- Prepare the eggplant: Lay out the eggplant slices on a baking sheet. Sprinkle them with salt and let them sit for about 10 minutes. This helps to draw out excess moisture. Afterward, pat the eggplant slices dry with paper towels.
- Roast the eggplant: Brush each side of the eggplant slices with olive oil. Place them on a baking sheet and roast in the preheated oven for about 10-15 minutes or until they become tender and slightly golden. Remove from the oven and set aside.
- Prepare the puff pastry: Roll out the puff pastry sheet on a lightly floured surface. Cut it into smaller squares or circles, depending on your preferred tartlet size.
- Assemble the tartlets: Place the puff pastry squares on a baking sheet lined with parchment paper. Arrange the roasted eggplant slices on top of the pastry squares. Add a slice of tomato on each and sprinkle with minced garlic. Finally, generously sprinkle grated cheese over each tartlet.
- Bake in the oven: Bake the tartlets in the preheated oven for about 15-20 minutes or until the pastry is golden and the cheese is melted and bubbly.
- Garnish and serve: Remove the tartlets from the oven and let them cool for a few minutes. Garnish with fresh basil leaves and season with black pepper. Serve warm.
Enjoy your delicious German-inspired Eggplant Tartlets with Tomato and Cheese! Guten Appetit!