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Eggplant Cheese Cups

Tomato Eggplant Mediterranean Cheese Cups

Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
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Servings

6 Servings

Ingredients

  • 8 ounces puff pastry defrosted
  • 1 tablespoon nigella seeds
  • 4 ripe tomatoes grated
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon salt
  • 1 garlic clove chopped
  • Handful fresh parsley
  • 1 medium sized eggplant
  • ½ lemon freshly squeezed
  • 1 teaspoon salt
  • Pinch white pepper
  • 1 garlic clove chopped
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon scallions chopped
  • 18 ounces Tnuva Labane Cheese
  • 4.5 ounces Tnuva Sheep Feta Cheese crumbled

Instructions

  • Prepare Puff Pastry Sticks:
  •  Cut puff pastry into half inch strips.  
  • Twist each strip in shape of a screw and place on cookie sheet lined with baking paper.
  • Sprinkle nigella on pastry and bake at 350°F for about 10 minutes, until golden.
  • Prepare Tomato Salsa:
  •  Combine all ingredients in bowl, mix and set aside.
  • Prepare Eggplant Puree:
  • Heat oven to 390°F and roast eggplant for 30 minutes until soft. Remove from oven, peel and mash with fork.
  • Add lemon juice, salt, white pepper, garlic, olive oil and scallions and set aside.
  • Assemble:
  • . Place 2 tablespoons labane cheese into each glass cup, add eggplant puree on top, and top with 2 tablespoons tomato salsa.
  • Sprinkle Feta cheese on top and add a pastry dough stick.
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