1/2 kg eggplant 1 cup chopped onion 1/4 cup chopped garlic 1 tbsp chopped green chillies 4 tbsp basil oil 1 cup balsamic vinegar 1 cup extra virgin olive oil 1 cup chopped tomatoes 3 tbsp lemon juice ...

Thin, crisp pastry is the key to these pretty ... 4½x2in and with the stripes facing the same way, so the tops of the millefeuille match. Set aside. When the pastry has cooled, cut six 12x5cm ...

Tap the board holding the millefeuille gently on the work surface a few times to help the icing settle smoothly. Working quickly, snip off just the very end of the piping bag and pipe four thin ...