* 1 sheet puff pastry
    * 1 eggplant, sliced
    * Olive oil for drizzling
    * 4 generous teaspoon red onion chutney / jam
    * 100g feta cheese
    * Some branches fresh thyme
    * Beaten egg to glaze


   1st Preheat the oven to 220 ° C (200 ° C for fan assisted / 425 ° F / gas mark 7).
   2nd Put the eggplant slices on a baking tray, drizzle with olive oil and scatter with a little thyme. Roast for about 15 minutes until just tender and leave to cool.
   3rd Roll and cut the puff pastry and cut into 4 equal strips. Lay dough sheet on a lined piece and spread the chutney in the middle of each, so that a good border all around.
   4th Top with each strip overlapping eggplant slices and crumbled feta cheese, brush the borders with beaten egg and bake for 10-12 minutes. Scatter with remaining thyme sprinkle.

Nutrition information

Guideline Daily Amount of 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g of salt.