Best Eggplant Aubergine Tart Recipes

Eggplant (Aubergine) Tart image

Provided by skat5762

Categories Vegetable

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 11

2 large eggplants
2 (14 1/2 ounce) cans plum tomatoes (drained, squeezed of excess liquid and coarsely chopped)
1 (8 ounce) package mushrooms (sliced)
4 tablespoons capers (drained and rinsed)
2 (5 1/3 ounce) packages goat cheese (Montrachet)
4 garlic cloves (minced)
4 tablespoons fresh oregano
2 tablespoons fresh basil
2 tablespoons fresh thyme
salt & pepper
olive oil

Steps:

Slice eggplants on the slant: lightly score and lay on cookie sheet.
Sprinkle with salt and pepper.
Broil for 5- 10 minutes, until just turning brown.
Remove: turn oven to 450.
Heat oil in pan on stovetop.
Toss in minced garlic, salt& pepper, herbs; stir.
Add tomatoes, capers, and mushrooms.
Heat thoroughly for about 10 minutes, until mixture begins to thicken.
Remove from heat.
In pie plate, arrange as follows: tomato mix, eggplant, tomato mix, eggplant, remaining tomato mix.
Arrange goat cheese evenly.
Garnish with fresh basil leaves.
Bake in oven for about 15-20 minutes, until cheese begins to brown and the edges are bubbly.

Goat Cheese, Eggplant, and Roasted Pepper Tart image

Provided by Food Network

Time 1h40m

Yield 8 servings

Number Of Ingredients 12

1/2 pound frozen puff pastry (thawed overnight in the refrigerator)
2 tablespoons softened European-style butter, plus 1/4 cup clarified European-style butter
3 bell peppers (1 each red, green, and yellow)
1 Japanese eggplant or 2 small American eggplants
Salt and pepper
2 cups crumbled goat cheese, loosely packed
1/3 cup grated Parmesan
16 fresh basil leaves, for garnish
1/8 cup balsamic vinegar
Salt and pepper
1/3 cup olive oil
1/4 pound mixed salad greens

Steps:

Preheat the oven to 375 degrees.
Grease a fluted pan, pie tin, or shallow springform pan. Roll out the puff pastry to the width of the baking pan. Dust the rolling pin with flour and carefully roll the pastry back onto the rolling pin, then unroll it over the pan. Press the dough into place and crimp the edges. Brush the pastry with the softened butter.
Place the bell peppers over an open flame or under the broiler and completely blacken them on all sides. Put the blackened peppers in a plastic bag, seal it, and allow them to steam for 20 minutes. Remove the peppers from the bag and peel away and discard all black skin. Cut the peppers in half and remove all seeds and veins. Cut into 1/2--inch thick strips.
Cut the eggplant crosswise on the bias into 1/2-inch-thick slices. Brush the eggplant lightly with the clarified butter and season with salt and pepper. Roast the eggplant in the oven for 15 minutes, or until done but not mushy.
Place the crumbled goat cheese on top of the pastry. Top the goat cheese with the eggplant and peppers in a spiral fashion, overlapping each. Sprinkle the Parmesan over the eggplant and peppers.
Bake the tart for about 20 minutes, or until it is golden brown and the edges are puffy. Garnish with the fresh basil leaves.
Whisk together the vinegar, salt, and pepper in a bowl. Slowly add the olive oil while whisking. Toss with the greens and any remaining eggplant or peppers and serve on top of the tart.