Eggplant is one of those polarizing vegetables. I’ve found that most people either really love it or really hate it. I’m not really sure why, it’s incredibly mild in flavor (not like beets) and you can pretty much make it taste like anything you cook it in. We have a local greek restaurant in Richmond called Stella’s that has an appetizer that’s a medley of mild summer vegetables like eggplant cooked in tons of garlic and baked on the top of a warm flatbread. It’s amazing. I just had to create a recipe that used eggplant, garlic and bread. I melded that idea with another one of my favorite Richmond foods, the tomato basil tarts at Idle Hands Bakery, to create this beautiful Italian Eggplant Galette. 

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Why Eat Eggplant?

  • Lots of fiber. Fiber not only helps your digestive tract work more efficiently, but it also helps to fill you up and keep you full until your next meal and can help manage diabetes.
  • Improves blood circulation to the brain. The skin of the eggplant is chock full of phyto-nutrients that will actually improve the function of your brain.
  • Can help control high blood pressure. Bioflavenoids in eggplant are known to control blood pressure and reduce stress.
  • Help to prevent blood clots. The same bioflavenoids that help control blood pressure plus it’s high concentration of Vitamin K strengthen capillaries and improve blood flow. 
  • Packed full of essential nutrients. Eggplants are incredibly high in vitamin B1, copper, manganese, vitamin B6, niacin, potassium, folate and vitamin K.
Italian Eggplant Galette
Serves 4
Garlic roasted eggplant topped with mozzarella and fresh tomatoes wrapped in puff pastry.
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Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
118 calories
10 g
54 g
7 g
5 g
2 g
199 g
81 g
4 g
0 g
5 g
Nutrition Facts
Serving Size
199g
Servings
4
Amount Per Serving
Calories 118
Calories from Fat 62
% Daily Value *
Total Fat 7g
11%
Saturated Fat 2g
11%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 54mg
18%
Sodium 81mg
3%
Total Carbohydrates 10g
3%
Dietary Fiber 5g
20%
Sugars 4g
Protein 5g
Vitamin A
7%
Vitamin C
12%
Calcium
8%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 medium eggplant
  2. 1 sheet of puff pastry
  3. 1 Tablespoon of olive oil
  4. 1 1/2 Tablespoons of minced garlic
  5. 2 Tablespoons of italian seasoning
  6. 1/2 large fresh tomato, sliced thin
  7. 1/3 cup mozzarella cheese
  8. 1 egg
  9. 1/2 Tablespoon unsweetened almond milk (or your milk of choice)
  10. 2-3 leaves of fresh basil for garnish (optional)
Instructions
  1. Preheat your oven to 400 degrees Fahrenheit and spray a baking pan with cooking oil. Place your puff pastry on the counter to defrost if using frozen pastry dough.
  2. In a small bowl mix together garlic and olive oil. Slice eggplant into approximately 1/4 inch slices and using a pastry brush, brush garlic, olive oil mixture on both sides of the sliced eggplant and sprinkle each side with italian seasoning.
  3. Roast eggplant in the oven for 15-20 minutes or until tender. Meanwhile, on a lightly floured surface, roll the pastry dough out as large as possible.
  4. Dice roasted eggplant and place in the middle of the pastry dough. Top with cheese and tomatoes. Fold the sides of the dough in and pinch creases together to seal. Mix together egg and milk and brush the outside of the pastry with the mixture. Sprinkle with a little bit of the italian seasoning.
  5. Bake in the oven for 20-25 minutes or until golden brown. Top with fresh basil and enjoy!
beta
calories
118
fat
7g
protein
5g
carbs
10g
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