Aubergines and Puff Pastry

Cooking time: 40 minutes
Servings: 4
Ingredients:

3 large aubergines
40 ml (8 teaspoons) of wholegrain mustard
One tomato (cut into quarters)
A handful of coriander / parsley (About 15 grams)
10 grams (2 teaspoons) of salt
5 grams (1 teaspoon) of pepper
30-40 ml of vegetable oil
2 rolls of pre-made puff pastry
Half a lettuce
100 grams of celery (Or sliced onions)
A few sun dried tomatoes (Or olives)
10 ml (2 teaspoons) of extra virgin olive oil
Some extra salt and pepper for seasoning

Method:

Take the tomatoes, coriander/parsley, salt and pepper and blend them into oblivion. You may need the help of a few spoonfuls of water. Once it’s smooth, add the vegetable oil and blend it again! Keep this to one side for later.
Boil some water and let the aubergines go for a swim in it. Once they’ve been cooking for about 10 minutes, remove them. This makes them a lot softer and nicer to eat later on.
Slice each aubergine in half. Rub some salt into each half. Spread the wholegrain mustard on the inside of one half, spread the blended mixture from step one in the other half. Preheat the oven to 180 C / 350 F
Cut puff pastry dough into the needed size to cover the entire aubergine. Then roll each aubergine into their own pastry dough ‘wrapper’. Lightly cut a few times onto the top of the dough and put them in the oven.
Chop the lettuce, celery and sun dried tomatoes. Mix them with the extra virgin olive oil, some salt and pepper to make a simple but tasty salad.
Check on the aubergine puffs, they’ll take around 15-25 minutes. You’ll know they’re cooked when the puff pastry goes a gorgeous brown.
Slice each “puff” into 4 pieces and eat with the salad! Around 3 slices is enough per person. Enjoy!