This recipe is an old recipe found in a magazine probably 20 years ago and that I love very much for it’s simplicity. Actually I do a little modification anytime I do it to adjust to my envy of the moment. 

The eggplant millefeuilles consists in thin slices of fried or sautéed eggplant filled in between with eggplant purée . The original recipe was also featuring a sweet pepper sauce, but except for the color I don’t think that taste wise it is necessary, I’d rather play with adding spices and herbs to the eggplant purée, this time a few cumin seeds. 

For this recipe I used 2 large eggplants. First I cut thin slices: the feuilles, and oven grilled them in a bit of olive oil. I peel the rest and steam them then mash them to obtain a purée, add a bit of olive oil and the herbs to season. Then I just mount layers of each up to the size I want it to be. 3 layers of each is for me a good balance.