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Aubergine and goat's cheese millefeuille

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Origin of dish:  Europe
Type of cooking:  Oven
Preparation time: 35 minutes
Cooking time: 20 minutes
Ingredients (serves 6):


Spread out the pastry and cut into 6 circles. Cook the pastry base for 10 minutes at 200°C (Gas Mark 6-7).

Slice the aubergines and brown in a pan with a bit of olive oil. Drain them on kitchen paper.
Drain the dried tomatoes and open them out.

Overlap the slices of aubergine and dried tomatoes on the 6 pastry circles. Slice the goat's cheese and place it on top of the vegetables. Sprinkle with a bit of thyme and grill for about 10 minutes.
Serve at once.

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another free recipe every day

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