vvv: April 2015

Let's give a new shape to the traditional Italian eggplant Parmesan!

This rose shaped appetizer is made with thin slices of eggplant rolled in buttery pastry crust,

filled with melted mozzarella cheese and garlicky tomato sauce,

a sprinkle of oregano flakes and freshly grated Parmesan cheese.

Finally, here it is! I know many of you have been waiting for this. A savory variation of my so-talked-about rose shaped apple dessert!!
After the rave reviews and the many requests, I finally came up with something deliciously savory, vegetarian and quite healthy. And (of course!) pretty and elegant, shaped like a rose. Something you will want to try as soon as you see how easy it is to prepare. This is going to be a sure hit at your next party.
This recipe is just as easy as the apple roses', but made with scrumptiously savory Mediterranean ingredients. All you have to do is spread tomato sauce and shredded mozzarella cheese on strips of puff pastry. Place the eggplant slices on the strips, sprinkle with oregano flakes and garlic infused olive oil. Roll up the roses and bake. It's so much fun looking at these roses come alive right under your eyes!
When ready, you might thinks that these eggplant Parmesan roses are too pretty to be eaten. Well... think again! When the amazing aroma coming from your oven hits your nostrils, you will not be able to resist.
So, ready for this recipe?!? Hold on tight, and start taking notes so you can head right to the store and get what you need. My only suggestion: make sure you bake enough for everybody!

Buon appetito!

Ingredients to make 6 roses: Printable Recipe

1 medium eggplant (about 12 oz, 340 gr)
1 frozen puff pastry sheet, thawed
1 cup of crushed tomatoes (I like San Marzano)
1 garlic clove
1 tablespoon of extra virgin olive oil
a couple of leaves of fresh basil
6 tablespoons of shredded mozzarella
oregano flakes
garlic infused olive oil (optional)
freshly grated Parmesan cheese to sprinkle on top
salt

Preparation time: 20 minutes to prepare, plus 45 minutes to bake
Directions:
1. Thaw the puff pastry if you haven't done so. It should be outside the freezer for 20-30 minutes.
Prepare the tomato sauce: in a small pan, saute' for one minute the crushed garlic clove with one tablespoon of olive oil. Add the crushed tomatoes and salt to taste. Let the sauce simmer for a few minutes. Add the basil leaves after about five minutes. Turn off the heat when ready.

2. Peel the eggplant and slice as this as you can. Cut the slices in half. Sprinkle with salt and drizzle with garlic infused olive oil, if you have it, or regular extra virgin olive oil.

3. Unwrap the puff pastry (9 in x 9 in) over a clean and lightly floured counter. Using a rolling pin stretch the dough a little, in one direction, trying to keep it in a rectangular shape. Cut the dough in 6 strips, about 2 in x 9 in (5 cm x 22 cm).

4. Preheat the oven to 350� F (175� C). Spread about one tablespoon of tomato sauce on each strip.

5. Sprinkle each strip with about one tablespoon of shredded mozzarella .

6. Place the eggplant slices as shown in the picture.

7. Sprinkle with oregano.

8. Fold up the bottom of the dough.

9. Carefully roll, seal the edge and place in a silicone muffin cup. No greasing is needed for silicone muffin mold. Make sure to spray regular muffin tin.

10. Do the same steps for the other 5 strips. Bake for about 40-45 minutes,on the lower rack. Check after the first 30 minutes. If the top of the eggplant slices are starting to burn, cover with aluminum foil for the remaining of the time.

Note: Before removing from the oven, make sure the pastry is fully cooked on the inside.
11. Sprinkle with freshly grated Parmesan cheese and serve immediately.

Buon appetito!

I can't say it enough this week: thank you, thank you, thank you!!!!!

Yes! YOU, who are reading this post. Thank you for appreciating my work. Thank you for your comments, likes, and shares of my recipes. I've received so many sweet, funny and encouraging messages from many of you, from all over the world. Yeah, pretty amazing!

And I got lots of pictures too, of your apple roses.

So, here they are! I'm sharing your photos with everybody else. These are really a proof that with some love and passion everybody can bake something as beautiful and elegant as this dessert.
I started this blog because I wanted to share my love for cooking, and maybe inspire and encourage some of you to try out my recipes. Now, I can honestly say that with this dessert I have succeeded. I'm really happy and proud of you all!!

By the way, I hope I have not forgotten any of the pictures that I received. If I did: SORRY, and please send again. I will add them here!

And hear this out: after many requests, I am working on a savory version of these puff pastry roses. It's coming up on my blog and YouTube pretty soon, so ... stay tuned :-)