
Smooth Roasted Eggplant and Tomato Tart

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I might start this meal with a zucchini and basil soup, include a salad on the plate, and end with a platter of fresh figs and raspberries, possibly accompanied by a Muscat sabayon. A Rhone-style rose from California's south-central coast, such as an Ojai Vin Gris, would be good with all the elements in these tarts.
ingredients
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serves: 4
1 9-inch tart shell
2 medium eggplants (about 1 pound each)
sea salt and freshly ground pepper
1 tablespoon heaping finely slivered basil leaves, plus a few leaves for garnish
2 tablespoons heaping pitted Nicoise olives, finely chopped
1 egg
1/2 cup half-and-half, cream, or creme fraiche
3-4 ounces crumbled goat cheese
2 cups mixed small tomatoes, halved crosswise
olive oil for drizzling
Servings Per Recipe: 4
Amount per Serving
Calories: 457
- Total Fat: 16.9 g
- Saturated Fat: 8.8 g
- Trans Fat: 0 g
- Cholesterol: 74.4 mg
- Sodium: 328.9 mg
- Total Carbs: 66 g
- Dietary Fiber: 9.7 g
- Sugars: 10.9 g
- Protein: 14.3 g
preparation

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