Summary

Ingredients

• 800 g auberine (s), two pieces
• salt
• olive oil
• 10 cherry tomato (s)
• 5 stalks thyme, alternatively dried
• salt and pepper
• 1 roll (s) puff pastry, 275 g, from the refrigerated shelf
• 50 g sheep cheese, mild

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Instructions

1. Wash the aubergines and remove the stalk, peel them in strips and cut into 1 cm thick slices. Salt on both sides and let stand covered for 20 minutes.
2. Pat the aubergines dry with kitchen paper and fry them in a hot pan with olive oil on both sides for one minute until golden. Cut the cherry tomatoes into slices and finely chop the thyme.
3. Line a baking sheet with parchment paper and roll out the puff pastry on it. Spread the aubergine slices on the puff pastry and fill the spaces with the tomato slices.
4. Bake in the preheated oven at 200 degrees (convection 180 degrees) on the grid in the lower third of the oven for 20-30 minutes until golden yellow.
5. Grate the sheep`s cheese and spread it on the eggplant tart while it is still warm.