Description
Flaky pastry filled with a savory eggplant dip, topped with zucchini, asparagus, and a perfectly runny egg. A sophisticated yet simple weeknight dinner.
Ingredients
Units
Scale
- 1 medium eggplant
- 6 cloves garlic
- 3 tbsp macadamia or olive oil
- a grind sea salt
- 1 tsp black pepper
- 1 cups (237 ml) water
- 1 sheet puff pastry
- 2/3 cups (148 ml) eggplant dip
- 2 tsp dried mixed herbs
- 1 zucchini
- 1 small bunch baby asparagus
- 1 sprig fresh basil
- 2 tbsp macadamia or olive oil
- 2 eggs
- 2 tsp truffle oil
- caramelised onion
- prosciutto
- yoghurt with Harissa paste
Instructions
- Trim the stalk end off the eggplant, discard it, and chop the eggplant into 1-inch dice. Peel the garlic cloves.
- Heat oil in a large saucepan over medium heat. Add the eggplant and cook, stirring for about 5 minutes, or until lightly caramelized. Season with salt and pepper. Add water and cook for 15 minutes, stirring occasionally, or until the water has mostly evaporated and the eggplant is soft. Turn off the heat, add the garlic, mix, and allow to cool before processing until smooth.
- Preheat oven to 425°F (220°C).
- Place pastry on a baking sheet lined with parchment paper. Allow to thaw before cutting in half. Trim about 1 cm off each edge and fold onto the pastry to form a border around the tart. Poke the base with a fork.
- Spread about 1/2 cup of the eggplant dip onto each tart, staying within the borders. Sprinkle with dried herbs. Finely slice the zucchini and arrange rounds on top of the tarts. Trim the woody ends off the asparagus and arrange spears on top of the zucchini.
- Bake in the preheated oven at 425°F (220°C) for 20 minutes, or until the pastry edges are risen and golden.
- Heat oil in a large pan over medium heat for one minute. Crack in the eggs and cook for 5-6 minutes sunny side up, until the whites are crisp on the bottom and set on top.
- Serve warm tarts with an egg on top and drizzle with truffle oil, if desired.
Notes
- For a richer flavor, roast the eggplant instead of sautéing it. Simply toss the diced eggplant with olive oil, salt, and pepper before roasting at 400°F (200°C) for 20-25 minutes.
- To make this recipe ahead, prepare the eggplant dip and assemble the tarts up to the baking stage. Store separately, covered, in the refrigerator. Bake when ready to serve.
- Feel free to experiment with other vegetables. Cherry tomatoes, bell peppers, or spinach would all be delicious additions.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Oven-Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 tart
- Calories: 350
- Sugar: 5
- Sodium: 400
- Fat: 20
- Saturated Fat: 5
- Unsaturated Fat: 12
- Carbohydrates: 35
- Fiber: 5
- Protein: 10
- Cholesterol: 200