TARTLETS WITH EGGPLANT CAVIAR
Alliance food – wine:
Domaine la Martelle rosé wine nicely compliments tartlets with eggplant caviar.
Preparation - 15 minutes. Cooking - 1 hour.
Portion of 3 tartlets: 1 short pastry * 2 tomatoes * 1 eggplant * 1 onion * 2 cloves of garlic * 2 tablespoons of olive oil * young salad leaves * salt * freshly ground pepper
Wash, peel and cut the eggplant into cubes. Wash and rinse 2 plump fresh tomatoes, and peel the onion. Slice the tomatoes and onion into small cubes. Shred the garlic.
Cook the eggplant in a frying pan on high heat. As soon as the vegetables are browned on one side, turn them over and continue to cook them on low heat under a lid.
Heat the olive oil in another pan, add the onion and cook for 2 minutes. Introduce the tomato cubes and simmer for another 2 minutes. Mix the two vegetable preparations and add chopped garlic, salt, pepper to taste.
For tartlets: Spread the pastry. Butter, flour the cooking forms, and garnish all of them. Preheat the oven to 210°C in rotating heat. Bake in the oven for about 15 minutes. Let cool. Garnish tartlets with eggplant caviar and young salad leaves.
To make a pastry by yourself: 300 g of flour, 125 g of butter, 1 tablespoon oil, 1 dl of water. Mix the flour, butter, oil and water and knead.