These spicy aubergine galettes are perfect for a light lunch or dinner. They're packed with flavour and so simple to make. Leftovers are great for meal prep too!
I am so obsessed with these little spicy aubergine galettes. I've been thinking about making something like this for ages and it really didn't disappoint.
Both in flavour and how ridiculously easy they are to make.
It really is as simple as frying up some aubergine chunks with harissa paste, loading it onto some ready made puff pastry and baking. Then I whipped up a little feta yoghurt drizzle and sprinkled the galettes with some extra flavour bombs including pine nuts, fresh mint and pomegranate molasses before serving.
These are tasty as a light lunch or dinner with a side salad. This winter salad with spicy butternut squash or this roast vegetable salad with halloumi would both work well. Or you could serve these galettes sliced up as a party snack for something a bit different.
Ingredients and Substitutions
Puff Pastry: I used ready rolled gluten free puff pastry and it worked great
Aubergine
Harissa: Spice levels can vary so start with a bit and adjust until you've got it to the level you like
Egg
Greek Yoghurt
Feta
Mint: I love the hint of fresh mint sprinkled over these before serving but you could also use parsley or coriander if you prefer
Pomegranate Molasses: I love the tart sweetness here but you could also try a drizzle of honey
Toasted Pine Nuts
Lemon Zest
Tips and Tricks
- Once cooked, leave the galettes to cool for 5-10 minutes. This will make it easier to cut them if you're slicing to serve.
- These galettes are great served hot or cold. If you want to store them for eating later, simply place in an airtight container and keep them in the fridge for up to 3 days
- The feta sauce can also be stored in the fridge to use later
- I do not recommend freezing these galettes
FAQs
As the filling for these galettes isn't too liquidy you shouldn't struggle too much with the pastry being soggy but if you want to be extra sure then you can brush the pastry with egg wash before adding the filling.
Related
Recipe
Harissa Aubergine Galette
Ingredients
- 1 Aubergine cubed
- 1 tbsp Olive Oil
- 1 tsp Salt
- 1 - 3 tablespoon Harissa
- 5 tablespoon Greek Yoghurt
- 100 g Feta crumbled
- Plain Flour for sprinkling
- 300 g Ready Rolled Puff Pastry
- 1 Egg whisked
- Toasted Pine Nuts
- ½ Lemon zested
- Pomegranate Molasses to serve
- Fresh Mint to serve
Instructions
- Heat the oven to 200°C/400°F. Heat the 1 tablespoon Olive Oil in a frying pan over a medium heat. Add the 1 Aubergine and fry until softened and browned. Sprinkle in the 1 teaspoon Salt and add the 1 - 3 tablespoon Harissa, mix well until coated.
- Sprinkle a surface with flour and roll out the 300 g Ready Rolled Puff Pastry, cut crossways into two rectangles. Split the aubergine between the two pieces of pastry, placing in the middle and leaving a border around the edges. Fold in the edges of the pastry, crimping as you go. Don't worry about being too neat here, it's meant to look rustic! Brush both with the beaten egg and place in the oven for 15-20 minutes until golden.
- While the galettes cook, make your feta drizzle. Put the 5 tablespoon Greek Yoghurt and 100 g Feta in a blender and mix until smooth. Season well.
- When the galettes come out the oven leave to cool for a few minutes then sprinkle with toasted pine nuts and lemon zest. Drizzle over the feta sauce and pomegranate molasses and decorate with mint leaves.
Notes
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