Warm Eggplant Mille-Feuille with Whipped Feta and Spicy Honey

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Line a baking tray with parchment paper.

2. 2

   Place the eggplant slices on a large surface, sprinkle with 4 g salt (about 3/4 tsp), and let them rest for 10 minutes to release some moisture. Pat them dry well with paper towels.

3. 3

   Brush both sides of the eggplant with olive oil and arrange in a single layer on the tray. Roast for 18 to 20 minutes at 220 °C / 425 °F, flipping halfway through, until tender and golden around the edges.

4. 4

   While the eggplant roasts, make the cream: in a small processor or with a whisk, blend the feta cheese, Greek yogurt, garlic, lemon zest, lemon juice, the remaining 2 g salt (about 1/4 tsp), and black pepper until thick and creamy.

5. 5

   In a small skillet over low heat, lightly toast the walnuts for 2 to 3 minutes, stirring often to deepen their flavor. Remove from the heat and chop if still whole.

6. 6

   In a small bowl, mix the honey with the red pepper flakes to make a spicy honey. If the honey is too thick, warm it for 10 to 15 seconds so it blends more easily.

7. 7

   Once the eggplant is ready, let it cool for 5 minutes. Then build 8 mille-feuille stacks: place one eggplant slice, add a tablespoon of whipped feta cream, sprinkle with some walnuts and chopped mint; repeat with another slice and finish with a third slice on top.

8. 8

   Return the assembled stacks to the oven for 3 to 4 minutes at 180 °C / 350 °F, just to warm them through without melting the cream too much.

9. 9

   Serve the stacks warm with a drizzle of spicy honey on top, the remaining walnuts, more fresh mint, and an extra touch of black pepper if desired.