No votes yet
Active time
60 minutes
Total time
1 hour, 20 minutes
6 servings


4 brick pastry sheets

100 grams of butter 

100 mililiters milk

20 grams flour, preferably whole wheat

150 grams Le Gruyère AOP aged 8 to 10 months

1 tablespoon pistachios, crushed

1 pinch Ras el Hanout

1 pinch salt

1 pinch pepper


200 grams eggplant

1 clove garlic

100 mililiters extra virgin olive oil

30 grams tahini

1 teaspoon lemon juice

1 pinch salt

1 pinch pepper



Le AOP filling

  1. Melt 20 grams of butter in a pan and add the flour. Cook over low heat and add the milk, bringing to a boil. Season and allow to cool
  2. Add the grated Le Gruyere AOP and crushed pistachios, mix well. Add the pistachio oil (optional)
  3. Adjust the seasoing with the Ras El Hanout and set aside.


  1. Peel and dice the eggplant and set aside.
  2. Peel and chop the garlic
  3. Sweat the garlic without letting it brown in olive oil, add the eggplant. Cook completely without browning, adding more oil if necessary.
  4. Strain and season with lemon juice and ras el hanout as desired
  5. Butter the sheets of brick pastry with 80 grams of butter.
  6. Add the mixture and fold the sheet of brick so there are several layers to guarantee the crispy effect of the brick
  7. Bake in the over for a few minutes at 350 degrees until golden brown.
  8. Serve with the Mouttabal

Photo and recipe courtesy of Le Gruyère AOP


Calories: 420
Total Fat: 41 g
Saturated Fat: 16g
Sodium: 270mg
Carbohydrate: 7g
Fiber: 2 g
Total Sugar: 2 g (Added Sugar:0 g)
Protein: 10g

Yield: 6 servings

Review this Recipe