Mediterranean Eggplant Tart
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 1 hr 5 mins |
| Total Time | 1 hr 25 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 m. Eggplant (s), peeled and finely diced
- 1 small onion (s), finely chopped
- 1 small red pepper (s), finely diced
- 200 g tomato (s), chopped, from the can
- 2 teaspoons harissa
- 2 tablespoon olive oil
- 0.5 ½ cup parsley, chopped
- Salt and pepper
- 1 roll (s) puff pastry, round
- 1 scoop buffalo mozzarella, 25 g
- 60 g Gruyère, rated
- 50 g parmesan, rated
Print Recipe
Pin Recipe Instructions
- Steam the onion in oil until translucent, add the aubergine cubes and bake for 5 minutes. Stir in peppers and tomatoes. After a few minutes, season to taste with salt, pepper and harissa. Cover and simmer for 20 minutes, stirring occasionally. Fold in parsley and let cool.
- Preheat the oven to 200 ° C.
- Place the puff pastry in the baking pan, prick in several places with a fork. Spread the aubergine mixture in the pan. Top with slices of mozzarella, sprinkle with Gruyère and Parmesan. Bake for 35 minutes. Let cool a little before serving.
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