LARA JACOB’S EGGPLANT TART
By Director – Josh Ball · · 3 min read
LARA JACOB’S EGGPLANT TART
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!
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