Mouttabal and Le Gruyère AOP Brick

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.

Mouttabal

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