Green curry eggplant pinwheels are such a super easy appetizer to make. These are great finger food – ideal for a picnic or a cocktail party. And they only take four ingredients to make! I’ve been munching on these for lunch – two or three of these get tossed in the lunchbox alongside a salad.
As you might be able to tell, eggplant has been a feature in the CSA the last few weeks. We’ve also been getting zucchini, tomatoes, sweet peppers, corn, cucumbers, onions, leeks, potatoes, and carrots. I’m getting to that point where the freezer is well stocked; I’ve canned all I’m going to can; and I’m ready for autumn to get here and put an end to all this abundance. Then I’ll start whining again around January that I miss the veggies. It’s a pretty normal cycle.
The green curry eggplant pinwheels were a good solution to the one-eggplant-a-week from the CSA. I can make up several batches of these and freeze them, too, which also makes them an ideal recipe to enjoy over the next month or so. I’ve also taken to pairing them with my cranberry cheddar pinwheels - it’s fun to have some variety in my lunch box!
My cheat for this recipe is to use a store bought green curry. If I had more time, I’d whip up my own curry, but here of late, time has been a precious commodity. You can also short cut this recipe very easily by using store bought puff pastry. Thaw out one sheet for green curry eggplant pinwheels and then keep the other sheet for future use.
Ingredients
- 1 eggplant, peeled and chopped into 1 inch pieces
- 1 teaspoon green curry
- 2/3 cup coconut milk
- 1 sheet puff pastry
Instructions
- Preheat the oven to 425 degrees.
- Combine the eggplant, curry, and coconut milk in a small saucepan. Bring to a boil and then lower to a simmer. Cook, stirring frequently, until the eggplant is soft. Set aside to cool for at least fifteen minutes.
- Line a baking sheet with parchment paper. Lay the puff pastry on the parchment paper and spread the eggplant mixture evenly over the pastry. Roll the puff pastry, starting from the long end.. Refrigerate for 30 minutes.
- Cut the eggplant and pastry roll into 1 1/2 inch slices. Lay the slices flat on the parchment lined baking sheet. Bake for 20 minutes or until lightly brown.
- Makes 1 dozen pinwheels. Enjoy!
