LARA JACOB’S EGGPLANT TART

By Director – Josh Ball · Last updated Friday, 28 Feb 2024 · 3 min read

LARA JACOB’S EGGPLANT TART

It’s a great day in the Farmers Pick office because one of our subscribers, Lara Jacobs, just shared her Eggplant Tart recipe with us.

Lara mixes our rescued, perfectly imperfect eggplants with eggs, artichokes, and cream to whip up a tart that's bound to be a hit for any occasion.

If you're eager to give this recipe a try, we've got you covered with all the essentials in our Farmers Pick Pantry - think eggs, olive oil, top-notch Himalayan pink salt, and black peppercorns. Just add them to your Farmers Pick box and you're all set to make Lara proud!

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Prep Time 45

Cook Time 45

Course Main Course

Cuisine Modern Australian

Servings 2 -3 serves

Ingredients

1 Shortcrust pastry
1 large eggplant, halved and sliced
2 red onions, sliced
4 eggs, beaten
200 ml double cream
Handful of mint, chopped finely
Dash of full cream milk
Small jar of marinated artichoke, chopped
200 g feta cheese, crumbled
4 tbsp olive oil
Salt and pepper to taste

Instructions

Blind bake the pastry in 15 minutes at high temperature.
Add 2 tbsp of olive oil and onions into a medium-high heat pan and cook until soft with salt and pepper to season. Place aside on a plate.
Return the pan to head, add another 2 tbsp of olive oil and cook the aubergine for 8-10 minutes until softened.
Mix eggs, cream, milk, and mint in a bowl.
Add the cooked onions, aubergine, and marinated artichoke into the egg mix.
Pour the mixture into the pastry base. Add crumbled feta cheese on top.
Bake in a 180-200 degree Celsius oven for 45 minutes. Enjoy!