Snack millefeuille with eggplant and cream of beans

Description

Mille-feuille is an elegant French cuisine. It can act as dessert and snack. The word Mille-feuille means "thousand leaves", so its distinctive feature is layering. Most often, Mille-feuille is made from puff pastry. Today I want to offer you snack millefeuille with tender eggplant and a rich bean cream. It's a magical combination worthy of the holiday table at the ball!

Ingredients

Beans

1 cup
The dough is flaky unleavened

1 piece
Eggplant

1 piece
Onion

0.5 piece
Brisket

2 slice
Dry white wine

100 ml
Olive oil

3 Tbsp
Thyme

0.333 tsp
Salt

1 piece
Cream cheese

1 Tbsp
Greens

1 handful

Cooking

The first thing you need to boil pre-soaked the beans overnight. Cook it for about 60-90 minutes until fully cooked and soft. Add salt at the end.

Ready puff pastry roll out and divide into even squares. I 13х7см. Put them on a baking tray covered with baking paper and pierce with a fork.

Cover with another baking sheet. Bake about 20 minutes at a temperature 180-200C until dough becomes Golden brown.

The onion and the bacon cut into small cubes.

In a pan warm up some olive oil, fry onion until transparent. Add bacon, fry together for 3-4 minutes. Then add the thyme and pour in the wine, evaporate it 3 times.

In a blender, combine the beans with a small amount of water in which it cooked. Add the bacon, onion and cream cheese.

Whisk in a homogeneous cream.

Eggplant fillets to plates, sprinkle with salt and leave for 15 minutes.

Soak the eggplant with a paper towel, grease with oil and fry until it will turn brown on both sides. Lay finished eggplant on a paper towel to absorb excess oil.

Collect millefeuille. On one layer of the finished dough spread in a single layer of eggplant.

Then use a cooking syringe or package squeezing the cream from the beans.

Then cover with another layer of dough and again put eggplant and cream.

Sprinkle on top of chopped greens.

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