Millefeuille of Aubergine and Goat Cheese

This filling and beautiful vegetarian millefeuille is full  of color and flavor.

No votes yet


200 gr of small, white mushrooms sliced
1-2 tbs of olive oil
1-2 cloves of garlic, with skin
32 slices of aubergine, ½ cm thickness each
400 gr of soft goat cheese
1 tbs of extra virgin olive oil
1 tbs of minced garlic
10 leaves of flat-leaved basil, roughly cut
½ portion of strudel pastry


Preheat oven at 180° C.

1.  Sauté mushrooms in a pan with the olive oil and the garlic, taking care that they stay al dente. Add salt and freshly ground white pepper.

2.  Sprinkle fine salt over the aubergine slices and set aside to ‘sweat’, approximately 1 hour at least. Rinse under plenty of water and pat dry.

3.  Spread the aubergine slices on a baking tray and allow to dry at 180C, until soft and slightly crisp.

4.  Mix the cheese with the oil, minced garlic and basil as well as the mushrooms.

5.  Roll the pastry out finely with a rolling pin and cut into 10-12cm rounds.

6.  Place a layer of baking sheet over a baking tray and arrange the pastry rounds on this.

7.  Bake at 180°C until lightly browned.

8.  Prepare the millefeuille by arranging alternate layers of pastry, aubergine, goat cheese, aubergine; repeat until all ingredients have been used.

9.  Serve by drizlinng with oil flavoured with basil 


Goat milk and cheeses still contain lactose, although it seems that some people can tolerate goat lactose better than cow and there is less lactose in goat milk than cow milk.
Main ingredient: 
Ειδικές κατηγορίες: