Mille-feuille (“thousand sheets or layers”) is a yummy French pastry made with several layers of puff pastry alternating with custard, jam and sometimes other fillings such as berries or Chantilly cream.
The concept can be used for vegetable starters.
It is now the season for local aubergines, they are so appetizing with their glowing purple skin !! They are amazingly healthy, too. They are said to lower the cholesterol, and have lots of folic acid and antioxidant properties. Be careful, though, they are super absorbent, too, so do not use too much oil…
Ingredients for 4 servings:
2 medium size aubergines
2 – 3 tomatoes
1 cup of crumbled feta cheese
1 tablespoon of herbs of Provence (a mixture of thym, oregano, marjoram, rosemary and other herbs from South of France) if you don’t have Herbs of Provence, you can use chopped basil
½ teaspoon of cumin powder
2 tablespoon of olive oil
Salt and pepper
Slice the aubergines, with a thickness of about 0.5 cm.
Mix the herbs, cumin powder, salt, pepper and oil in a bowl. With a brush, spread lightly the mixture on the aubergines slice. Put them on a tray covered with a baking sheet. Put in the oven for about 45 minutes at 180°.
Slice the tomatoes, sprinkle salt and pepper on them.
Setting-up the “Mille-Feuille”:
Put one slice of aubergine (hot from the oven) on the serving plate. Add a slice of tomato, a slice of aubergine, one slice of tomato, then some feta and finally one aubergine slice.
Decorate with a small basil leaf or a quarter of a cherry tomato.