Mille-feuille is an elegant French cuisine. It can act as dessert and snack. The word Mille-feuille means "thousand leaves", therefore, 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!
|Cooking time -||Number of servings 3|
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.