My roommate recently made this for a party we were having and was surprised that something so tasty and fancy looking could be so easy to make. Everyone loved it and was impressed that she had made it. It travels well, too. Combined with a side salad, it makes for a nice lunch.

　　

Ingredients

makes about 36 pieces

　　Oil or cooking spray

　　1 eggplant

　　2 tablespoons canola oil

　　Salt and pepper

　　1 sheet frozen puff pastry, thawed (see page 5)

　　1/2 cup ricotta cheese

　　1/4 cup pine nuts

　　

Step 1

Preheat the oven to 375°F. Lightly coat a baking sheet with oil or cooking spray.

　　

Step 2

Trim and discard the stem of the eggplant, then cut it into 1/4- to 3/8-inch-thick slices. Heat 1 tablespoon of the oil in a large skillet over medium-high heat, add half of the eggplant slices, and season with salt and pepper. Cook for 5 minutes on each side, or until tender. Repeat with the remaining oil and eggplant.

　　

Step 3

Lay the puff pastry sheet flat on the baking sheet and spread with the ricotta cheese, leaving a 3/4- to 1-inch border around the edges. Arrange the eggplant over the cheese, sprinkle with the pine nuts, and season with salt and pepper. Bake for 40 to 45 minutes, or until the pastry is golden brown. Cut into 1 1/2-inch squares and serve warm or at room temperature.

　　

food trivia

Step 4

The eggplant is a member of the Solanaceae, or nightshade, family. Its close relatives are potatoes, tomatoes, and peppers. First cultivated in India, eggplant was thought to be poisonous because many members of the nightshade family have large amounts of alkaloids, which can be fatal in large amounts. Although the standard purple oval-shaped eggplant is available in the U.S., there are many other varieties available in Asia and India. They can be green, white, reddish, or dark purple and are often much smaller and thinner than the large American eggplant.

　　College Vegetarian Cooking