Roasted Eggplant Tart

(2 votes)

1 large eggplant (approximately 1-1/2 pounds)
olive oil
3/4 cup finely chopped red onions
2 large roma tomatoes
1 tablespoon each, minced fresh basil and flat leaf parsley
1-1/2 tablespoons drained capers, chopped
1 small red pepper, roasted, skinned, seeded, and coarsely chopped
1 teaspoon fresh lemon juice
salt and freshly ground pepper
lemon zest mixtures (recipe follows)
Reduced balsamic vinegar, basil, oil
and crisp fried onions.
Lemon Zest Mixture
1/2 teaspoon minced garlic
1 teaspoon minced basil or mint
1 teaspoon minced lemon zest

Sliced eggplant into 1/2 inch thick rounds.
Brush sliced lightly with olive oil and season with salt and pepper.

Place on baking sheet in a single layer and bake in a 400 degree oven for 6-8 minutes or until lightly browned and cooked through.
Slices should still hold their shape.

While eggplant is baking, sauté onions in 1 tablespoon olive oil until just beginning to soften.

Season lightly and set aside. Cut tomatoes into small dice and add to onion mixture.
Select 4 largest round of eggplant to form base of tart and set aside.

Coarsely chop remaining eggplant and add to onion mixture along with basil, parsley, capers, and red peppers.
Season lightly and place mixture on top of eggplant rounds.

Lemon Zest Mixture
Combine all ingredients thoroughly.

To serve
 Drizzle lemon juice over, along with a sprinkling of lemon zest mixture and salt and pepper to taste. Garnish plate with reduced balsamic vinegar and basil oil along with a few crisp fried onions.

Serves 4.

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