EGGPLANT TART
With a handful of ingredients, this eggplant tart can be served as a starter, a perfect lunch with a simple side salad or a light dinner. The spicy Italian paste I used - crushed Calabrian chili paste, can be found in specialty stores and online, I buy mine from Amazon. I’ll add the link in the recipe. I used a sheep & goat combo feta cheese, but use what is available to you. I prefer not to use the pre-crumbled feta as it has a coating to stop it clumping.
Servings: 6
Calories: 485kcal
Ingredients
- 1 Tbsp olive oil, plus extra for drizzling
- 1 lb small eggplants, sliced
- Pinch sea salt & freshly ground pepper
- 13.2 oz ready-made puff pastry* refrigerated section
- 3 Tbsp Calabrian chili paste*
- 4 oz feta cheese, crumbled
- 1/2 cup finely grated parmesan cheese, divided
- 2 roasted bell peppers, torn capsicum
- 2 small handfuls arugula rocket
Instructions
- Preheat the oven to 375°F (190°C). Line 2, large baking sheets with parchment paper.
- Combine the oil, eggplant slices, salt and pepper in a large bowl. Arrange the eggplant slices in a single layer on one of the baking sheets. Roast for 30 minutes or until softened and golden-brown.
- Unroll the pastry and carefully place it on the second baking sheet. Lightly score a rectangle in the pastry about 1 inch from the edge all the way around the pastry taking care not to cut all the way through the pastry. Prick the pastry in about 12 or so places with a fork.
- Spread the chili paste on the pastry, avoiding the outer edges. Sprinkle with about three-quarters of the feta cheese and half the parmesan. Arrange the eggplant slices over the cheese. Sprinkle with the remaining feta. Bake on the bottom rack for 30 to 35 minutes or until golden-brown and crisp.
- Let cool for 5 minutes before topping with bell pepper strips, arugula, a drizzle of olive oil, a pinch of salt and pepper and the remaining parmesan. Cut into 6 or 8 pieces to serve.
Nutrition
Calories: 485kcal | Carbohydrates: 38g | Protein: 12g | Fat: 33g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Cholesterol: 22mg | Sodium: 509mg | Potassium: 346mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1437IU | Vitamin C: 54mg | Calcium: 210mg | Iron: 2mg