Eggplant Aubergine Tart Recipes

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EGGPLANT (AUBERGINE) TART



Eggplant (Aubergine) Tart image

This crust-less tart will make your kitchen smell like a sweet Italian evening! A crusty baguette is perfect to soak up the sauce!

Provided by skat5762

Categories     Vegetable

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 11

2 large eggplants
2 (14 1/2 ounce) cans plum tomatoes (drained, squeezed of excess liquid and coarsely chopped)
1 (8 ounce) package mushrooms (sliced)
4 tablespoons capers (drained and rinsed)
2 (5 1/3 ounce) packages goat cheese (Montrachet)
4 garlic cloves (minced)
4 tablespoons fresh oregano
2 tablespoons fresh basil
2 tablespoons fresh thyme
salt & pepper
olive oil

Steps:

  • Slice eggplants on the slant: lightly score and lay on cookie sheet.
  • Sprinkle with salt and pepper.
  • Broil for 5- 10 minutes, until just turning brown.
  • Remove: turn oven to 450.
  • Heat oil in pan on stovetop.
  • Toss in minced garlic, salt& pepper, herbs; stir.
  • Add tomatoes, capers, and mushrooms.
  • Heat thoroughly for about 10 minutes, until mixture begins to thicken.
  • Remove from heat.
  • In pie plate, arrange as follows: tomato mix, eggplant, tomato mix, eggplant, remaining tomato mix.
  • Arrange goat cheese evenly.
  • Garnish with fresh basil leaves.
  • Bake in oven for about 15-20 minutes, until cheese begins to brown and the edges are bubbly.

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