Gratinated Eggplants with Kefta, Puff Pastry Croissants with Kefta, Seafood Soup and Beet Salad

Ingredients

• 2 units Eggplants (medium, halved lengthwise)
• 4 tablespoons Olive oil (for cooking the eggplants and the stuffing)
• 1 unit Onion (finely chopped)
• 2 units Garlic cloves (crushed or minced)
• 300 g Ground meat (beef or lamb) (preferably 80% lean)
• 1 small Red bell pepper (finely diced)
• 1 small Green bell pepper (finely diced)
• 1 unit Tomato (grated or finely chopped)
• 1 teaspoon Dried oregano
• 1 teaspoon Sweet paprika
• to taste Salt
• to taste Black pepper
• 200 ml Tomato sauce (jarred or homemade)
• 200 g Grated mozzarella (for gratin and croissants)
• 1 roll Puff pastry (about 275 g, cut into 8 pieces)
• 2 portions Cream cheese (or Kiri) (for the croissants)
• 2 tablespoons Fresh parsley (chopped, for stuffing and salad)
• 1 unit Egg (beaten with a little milk for glazing)
• 1 tablespoon Milk (diluted with the egg)
• 1 unit Leek (white parts only, chopped)
• 1 stem Celery stalk (diced)
• 1 unit Carrot (grated)
• 30 g Butter
• 1 tablespoon All-purpose flour
• 1.5 l Fish stock (or water + stock cube)
• 50 g Chinese vermicelli (cook 5 min then drain)
• 200 g Frozen mixed seafood (shrimp, squid, mussels, peeled)
• 10 cl Thick crème fraîche
• 1 tablespoon Lemon juice (add at the end of cooking)
• 2 tablespoons Fresh coriander (chopped, for the soup)
• 2 units Cooked beets (diced)
• 1 teaspoon Dijon mustard
• 1 teaspoon Red wine vinegar
• 1 small Red onion (finely chopped for the salad)
• 8 units Cherry tomatoes (halved, to decorate the salad)
• 2 tablespoons Olive oil (for the salad)

Instructions

1. Prepare the eggplants

   Cut the eggplants in half lengthwise, make shallow superficial cuts on the flesh, lightly salt and prick with a fork to check doneness.

   Time: PT5M

2. Sauté the eggplants

   In a pan, heat 2 tablespoons of olive oil over medium heat, add the eggplants flesh side down, let brown for 5 min then turn and continue 5 min until tender and lightly colored.

   Time: PT10M

3. Prepare the kefta stuffing

   In another pan, sauté the chopped onion and garlic in 2 tablespoons of olive oil over medium heat. Add the ground meat, crumble, season with salt and pepper, then cook 8 min stirring. Incorporate the red bell pepper, green bell pepper, grated tomato, oregano, paprika and mix for an additional 2 min.

   Time: PT10M

4. Divide the stuffing

   Reserve about 150 g of stuffing for the croissants and keep the rest for the eggplants. Place the reserved stuffing in a covered bowl.

   Time: PT5M

5. Prepare the tomato sauce

   In a small bowl, mix the commercial tomato sauce with a pinch of salt, pepper and oregano. Set aside.

   Time: PT2M

6. Assemble the gratinated eggplants

   On each eggplant half, spread a tablespoon of tomato sauce, lightly hollow the center, fill with kefta stuffing, then sprinkle with grated mozzarella.

   Time: PT5M

7. Bake the eggplants

   Preheat the oven to 200°C static heat. Place the eggplants on a baking sheet lined with parchment paper and bake for 25 min until the cheese is golden.

   Time: PT25M

   Temperature: 200°C

8. Prepare the puff pastry croissants

   Roll out the puff pastry, cut 8 triangles. On each triangle, spread a tablespoon of the reserved stuffing, add a few mozzarella dice and a small piece of cream cheese. Roll into a croissant shape, pinch the edges to seal.

   Time: PT10M

9. Glaze the croissants

   Beat the egg with the milk, brush each croissant gently with this mixture using a brush.

   Time: PT2M

10. Bake the croissants

    Bake the croissants at the same temperature (200°C, fan‑assisted) for 20 min until well risen and golden.

    Time: PT20M

    Temperature: 200°C

11. Prepare the seafood soup

    In a saucepan, melt the butter, add the leek, celery and grated carrot, sauté for 5 min. Salt, pepper, add a pinch of ginger, then sprinkle the flour and mix for 1 min.

    Time: PT10M

12. Cook the soup

    Pour in the hot fish stock, bring to a boil then reduce to low heat for 10 min. Add the vermicelli, cook 5 min, then stir in the frozen seafood, crème fraîche and lemon juice. Heat for 2 min without boiling.

    Time: PT15M

13. Finish the soup

    Just before turning off the heat, sprinkle with chopped fresh coriander.

    Time: PT1M

14. Prepare the beet salad

    Cut the cooked beets into dice, add the finely chopped small red onion, mustard, vinegar, lemon juice, olive oil, parsley and mix. Place the halved cherry tomatoes on top.

    Time: PT10M

15. Serve

    Arrange the gratinated eggplants, puff pastry croissants, seafood soup and beet salad on the table. Serve hot and enjoy.

    Time: PT2M

Nutrition Facts

Calories

620

Protein

30 g

Carbohydrates

55 g

Fat

30 g

Fiber

9 g

Ingredient Substitutions

• Instead of Eggplants: zucchini
• Instead of Olive oil: sunflower oil
• Instead of Onion: shallot
• Instead of Garlic cloves: garlic powder
• Instead of Ground meat (beef or lamb): ground chicken, plant-based substitute
• Instead of Red bell pepper: yellow bell pepper
• Instead of Green bell pepper: red bell pepper
• Instead of Tomato: canned crushed tomatoes
• Instead of Dried oregano: thyme
• Instead of Sweet paprika: mild chili powder
• Instead of Tomato sauce: passata
• Instead of Grated mozzarella: shredded cheese such as emmental
• Instead of Puff pastry: shortcrust pastry
• Instead of Cream cheese (or Kiri): spreadable cheese
• Instead of Fresh parsley: coriander
• Instead of Egg: egg yolk
• Instead of Milk: water
• Instead of Leek: sweet onion
• Instead of Celery stalk: fennel
• Instead of Carrot: squash
• Instead of Butter: olive oil
• Instead of All-purpose flour: cornstarch
• Instead of Fish stock: vegetable stock
• Instead of Chinese vermicelli: egg noodles
• Instead of Frozen mixed seafood: fresh seafood
• Instead of Thick crème fraîche: liquid cream
• Instead of Lemon juice: apple cider vinegar
• Instead of Fresh coriander: parsley
• Instead of Cooked beets: radishes
• Instead of Dijon mustard: old-fashioned mustard
• Instead of Red wine vinegar: balsamic vinegar
• Instead of Red onion: shallot
• Instead of Cherry tomatoes: regular tomatoes
• Instead of Olive oil (for the salad): vinaigrette

Equipment Needed

• Chef's knife
• Cutting board
• Pan (heavy‑bottomed saucepan)
• Baking sheet
• Oven
• Mixing bowl
• Wooden spoon
• Kitchen tongs (optional)
• Pastry brush (optional)
• Cheese grater
• Colander (optional)
• Medium saucepan

Critical Steps — Do Not Skip

• Complete cooking of the eggplants to avoid them remaining raw inside.
• Cooking the ground meat until the pink disappears.
• Glazing and baking the croissants to obtain a well‑risen and golden pastry.
• Do not boil the soup after adding the cream to avoid separation.

Chef Tips from the Video

• Sprinkle a little parmesan on the eggplants before gratinating for an extra umami touch.
• Add a pinch of Espelette pepper to the kefta stuffing for a slight heat.
• Use homemade fish stock for a richer flavor in the soup.

Troubleshooting

Storage

Refrigerator: Store the gratinated eggplants, croissants and soup in airtight containers for 3 to 4 days.

Freezer: Croissants and eggplants can be frozen separately for 1 month; thaw in the refrigerator before reheating.

Room temperature: Beet salad keeps at room temperature for a maximum of 2 hours.

Make-Ahead Tips

• Prepare the kefta stuffing the day before and keep it refrigerated.
• Eggplants can be pre‑cooked and reheated in the oven just before serving.
• The soup stores very well; reheat gently over low heat before serving.