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LARA JACOB’S EGGPLANT TART

By Director – Josh Ball ·  · 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 minutes
Cook Time 45 minutes
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!
Keyword Tart, Vegetraian

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