Braids of eggplant and black garlic

This recipe is perfect as an appetizer or snack for this fall. Our black garlic pairs very well with eggplant, achieving a delicious flavor.

INGREDIENTS:

· 2 rectangular puff pastry sheets

· 2 eggplants

· 5 cloves of Cal Valls black garlic

· 2 tbsp. of plant-based milk

· A pinch of salt

· 1 tbsp. of black sesame seeds (optional)

PREPARATION:

1. Wash the eggplants and pierce them with a knife. Bake them for 50 minutes, then let them cool for about 15 minutes.

2. Blend the pulp with the black garlic, salt, and plant-based milk until you get a paste.

3. Open one puff pastry sheet and spread the paste on it. Then, cover it with the other sheet.

4. Cut 16 rectangular strips and fold them. Brush with plant-based milk. You can also sprinkle with black sesame seeds.

5. Bake for 25 minutes at 190°C (375°F). Enjoy them with your favorite sauce or dip!

We hope you enjoy these eggplant and black garlic braids. If you want to share the result with us, upload a photo to your social networks and tag us at @calvalls.eco.

Recipe and photograph by our dear friend Julia from Dishingoutplants