Savory eggplant and tomato wreath: a quick and easy dinner recipe that you have to try!

published on 4 September, 2017 at 11:44

Eggplant and sun-dried tomatoes? You won’t believe how great they taste together!

INGREDIENTS
1 eggplant
sun-dried tomatoes
basil
scamorza cheese
1 rectangular sheet of puff pastry
Parmesan cheese

DIRECTIONS
Cut the puff pastry into 4 rectangles and then cut the rectangles in half to make 8 triangles. Lay these out to form a star shape. Fill each triangle with eggplant, sun-dried tomatoes, Parmesan cheese, basil and scamorza cheese. Wrap the puff pastry around the filling, brush the top with egg wash and sprinkle with sesame seeds. Bake at 200°C for 30 minutes.

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