Goji Aubergine Millefeuilles

Goji Aubergine Millefeuilles


Feta cheese or mozzarella
Caramelised onion
Fresh basil
Pine nuts
Rich red wine tomato sauce
Puff pastry



Slice the aubergine lengthways into thin strips, not paper thin mind.

Slice the courgette lengthways as above


On a sheet of greaseproof brush both sides of the vegetables with olive oil and bake until soft,

Meanwhile chop a red onion into slices and very slowly saute in a little oil until browned, just before the end add a tablespoon or so of red wine vinegar or balsamic vinegar

Now with all your ingredients before you and starting with an aubergine slice start layering up as follows:

Aubergine, pesto, courgette, tomato sauce, torn basil, feta cheese, aubergine, pesto, etc, Finish with aubergine , sauce and pine nuts

Don’t forget to add seasoning; salt and pepper


Wrap the whole in greaseproof paper strips and bake in the oven for about 15 mins


To serve spoon more of the tomato and red wine sauce around and top with a puff pastry triangle which you have previously baked rolled out with fresh herbs incorporated


Red wine sauce

Ingredients all chopped
Red onion
Red pepper
Green pepper
Red wine
Apple juice
Cyder vinegar
Tomato tins and passata

Beginning with onion and garlic, sauté until soft, then add the other ingredients and sauté, then add two tins of organic chopped tomatoes, some passata, vinegar bayleaves, mixed herbs and some stock, add a good amount of red wine, a splash of concentrated apple juice and simmer until the liquid is reduced and the vegetables soft. Then you need to liquidise or puree this and pass through a sieve. The resulting mixture is your sauce which you must now adjust with lemon, more seasoning to taste

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