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Ingredients
Eggplant Tart with Flavored Oil and Mozzarella
- Ingredients
- 2 large Eggplant
- salt
- 1 chili pepper
- 3 garlic cloves
- 2 rosemary
- 1 red onion
- 2 Tbsps olive oil
- freshly ground peppers
- 1 roll Puff pastry dough (300 grams, refrigerated)
- Pastry flour (to roll out)
- 2 Tbsps olive oil
- 1 Tbsp fennel seeds
- 1 Mozzarella (about 125 grams)
Rinse the eggplants, trim the ends and cut into thin slices. Sprinkle the eggplant slices with salt and leave for 20 minutes. Rinse the red chile pepper, cut in half lengthwise, scrape out the seeds and cut the chile pepper into small cubes. Peel the garlic and chop finely. Rinse the rosemary sprigs and shake dry. Peel the onion and cut into rings.
Pat dry the eggplant slices and fry for about 2 minutes in a hot pan with olive oil from each side. Remove the eggplant slices from the pan and place in a greased tart tin such that the bottom is completely covered. Season with pepper.
Roll out the puff pastry slightly larger than the tart tin on a floured surface and place over the eggplant slices in the tin. Press the edges well and prick the rolled puff pastry several times with a fork. Bake in a preheated oven at 180°C (fan: 160°C, gas mark 2-3) (approximately 350°F) until golden brown, about 25 minutes.
For the flavored oil, heat the olive oil in a pan and saute the garlic, chile pepper, rosemary, onion rings and fennel seeds in it for 2-4 minutes.
Drain the mozzarella and cut into pieces. Take out the tart tin from the oven and turn out the baked tart on a plate. Cut the tart into pieces, drizzle with flavored oil, and serve garnished with mozzarella pieces.