29

share on

Eggplant puff pastry with cream of pumpkin and fennel

ingredients

servings

2

Pink salt

to taste

Chives

10 oz

Extra virgin olive oil

to taste

Shallots

1 unit

Pumpkin

200 oz

Fennel

1 unit

Aubergine

1 unit

starters from Italy

Eggplant puff pastry with cream of pumpkin and fennel

Eggplant puff pastry with cream of pumpkin and fennel

vegan high in fiber source of C vitamins high in potassium

ready in

30 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Eggplant puff pastry with cream of pumpkin and fennel

A cheerful recipe autumn colors!

Eggplant puff pastry with cream of pumpkin and fennel step 1

step 1

First, cut the eggplant into slices. If it is not fresh, and you have the time, let them do the water sprinkle with coarse salt and putting it in a colander crushed by a weight.

Eggplant puff pastry with cream of pumpkin and fennel step 2

step 2

At this point grigliatela to duty and proceed once finished grilling half of fennel that have already washed and cut into strips.

Eggplant puff pastry with cream of pumpkin and fennel step 3

step 3

Cut into slices the pumpkin without stripping the peel once cooked even that is delicious! and add it allaltra half of fennel. drizzle with dolio wire, spices most like, salt and chives

Eggplant puff pastry with cream of pumpkin and fennel step 4

step 4

Put everything in a 200 ° oven for a 20in minutes

Eggplant puff pastry with cream of pumpkin and fennel step 5

step 5

When you have everything will be cooked pumpkin and fennel in blender and blend until creamy. Should it become too compact add dellolio or a drop of water.

Eggplant puff pastry with cream of pumpkin and fennel step 6

step 6

Arrange the slices of grilled eggplant on your plate, interspersed by the cream of pumpkin. Garnish with the grilled fennel that will give just enough crispness to your plate. Enjoy your meal!

Loading pic