Eggplant, tomato and zucchini slice

  • 20 mins preparation
  • 25 mins cooking
  • Serves 8
  • Print


Eggplant, tomato and zucchini slice
  • 500 gram finger eggplants, trimmed, halved
  • 2 zucchini, sliced lengthways
  • 2 tablespoon olive oil
  • 2 sheets frozen puff pastry, thawed
  • 110 gram goat's cheese
  • 2 tomatoes
  • 2 slice garlic, sliced
  • 1 egg, for brushing
  • olive oil and balsamic vinegar, to drizzle
  • baby rocket or basil leaves, salad, to serve


Eggplant, tomato and zucchini slice
  • 1
    Preheat oven to moderate, 180°C.
  • 2
    Line two baking trays with baking paper. In a bowl, combine eggplant and zucchini with olive oil; season to taste.
  • 3
    Heat a char-grill or barbecue plate on high. Cook eggplant and zucchini, in batches, 1-2 minutes each side, until tender.
  • 4
    Place puff pastry sheets on prepared trays. Spread goat's cheese between both sheets, leaving a 3cm border around each. Slice tomatoes and layer over pastry.
  • 5
    Top with eggplant, zucchini and garlic, making sure borders are left clear; season to taste. Brush edges with egg. Bake 15-20 minutes, until pastry has risen and is golden.
  • 6
    Cut each pastry into slices; drizzle with a little oil and balsamic. Scatter over rocket or basil . Accompany with salad.

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