Eggplant and Portobello Tart

1 eggplant
1 sheet packaged puff pastry, thawed
1/4 cup olive oil
1 medium onion, peeled and sliced
2 large Portobello mushrooms, cut into 1/2-inch dice
3/4 teaspoon salt
1 tablespoon chopped garlic
1 teaspoon balsamic vinegar
1 teaspoon sugar
1/2 cup pine nuts

Preheat oven to 350 degrees.

Halve eggplant lengthwise and bake cut sides up in preheated oven 30 minutes, until slightly tender. Let cool, then cut into 1/2-inch cubes.

Increase oven temperature to 425 degrees.

Roll out puff pastry to 14 by 18 inches and bake on non-stick cookie sheet in preheated oven 15 minutes, or as directed on the package. When puffed and golden, remove and let cool slightly.

In pan over medium-high heat, add olive oil and saute onion. Add Portobellos and eggplant. Saute about 10 minutes. Add salt, garlic, vinegar and sugar. Stir until well mixed. Take off heat and let cool slightly. Pour onto baked puff pastry and garnish with pine nuts.

Makes 6 entree-size servings; or, cut into 12 to 16 pieces for hors d'oeuvres.



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