Eggplant and dried tomato tatin

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Eggplant and dried tomato tatin

Eggplant and dried tomato tatin

Number of people

2 eggplants

50 g dried tomato

1 lemon juice

3 tablespoons pine nuts

1 shortcrust pastry (homemade or commercial)




Coarse salt

1 egg yolk

Preparation: 2 hrs
Cooking time: 40 min
Step 1
Preheat the oven to 200°C (thermostat 6-7).
Step 2
Cut the aubergines into slices and let them drain in the coarse salt for 45 minutes.
Step 3
Meanwhile, make the shortcrust pastry according to your habits or those of the trade.
Step 4
Rinse and mop up the aubergines and brown them in oil, grill the pine nuts in the oven or in a dry frying pan.
Step 5
Butter a pie dish, place the pine nuts, eggplants and dried tomatoes on it.
Step 6
Drizzle with lemon juice, cover with shortcrust pastry. Brown with egg yolk and put in the oven for 40 minutes of cooking.
Step 7
Let stand 5 min, unmould and serve with a salad. Enjoy your meal.
I add my grain of salt

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