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Smoked aubergine and yogurt vol-au-vents

Crisp, golden vol-au-vents with a smoky aubergine heart
Silky yogurt, bright lemon, and garlic; black pepper bites back
Fresh parsley, pomegranate crunch, and black sesame shine through

lunch ⏱ 75 min 410 kcal / portion 58.0 g carbs / portion (estimated) vegetarian eggglutenmilksesame 🔗 Original source

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Smoked aubergine and yogurt vol-au-vents
v3 · rb0e705f985 20260727Z1751 500 ml yogurt salt to taste black pepper to taste 375 g puff pastry 1 piece egg 6 pieces aubergine 1 tbsp olive oil strain yogurt overnight 🔪 roll out puff pastry and cut into 8 squares or circles score pastry borders and prick inner area brush pastry borders with beaten egg ⏳ ⏱ 20-24 h chill pastry cases 🍳 ⏱ 12-15 min char aubergines or grill 40-60 minutes until flesh is soft ⏳ cool aubergines until just cool enough to handle 🔪 scoop and chop aubergine flesh 🌀 mix chopped aubergine with garlic, parsley, lemon juice, salt, and pepper to taste 🔥 preheat oven to 200°C 🔥 ⏱ 10 min bake pastry cases until risen and golden brown 🍳 peel out pastry layers to create cavities and set aside warm 🌀 reheat aubergine mix in a pan if necessary 🍳 spoon warm aubergine into vol-au-vents 🍽 spoon yogurt on top and swirl together 🍽 scatter pomegranate and black sesame seeds 🍽 drizzle olive oil and serve Smoked Aubergine Vol-au-vents 🎉 1 piece garlic 3 tbsp parsley 3 tbsp lemon juice 1 piece pomegranate 1 tsp black sesame seed egg garlic, parsley, lemon juice salt black pepper pomegranate, black sesame seed olive oil
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Preparation steps

  1. strain yogurt overnight
  2. roll out puff pastry and cut into 8 squares or circles
  3. score pastry borders and prick inner area
  4. brush pastry borders with beaten egg
  5. chill pastry cases 20-24 hours
  6. char aubergines 12-15 minutes or grill 40-60 minutes until flesh is soft
  7. cool aubergines until just cool enough to handle
  8. scoop and chop aubergine flesh
  9. mix chopped aubergine with garlic, parsley, lemon juice, salt, and pepper to taste
  10. preheat oven to 200°C
  11. bake pastry cases 10 minutes until risen and golden brown
  12. peel out pastry layers to create cavities and set aside warm
  13. reheat aubergine mix in a pan if necessary
  14. spoon warm aubergine into vol-au-vents
  15. spoon yogurt on top and swirl together
  16. scatter pomegranate and black sesame seeds
  17. drizzle olive oil and serve

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