EggPlant Tart
Ingredients
EggPlant 1 med
Pastry - Philo 8 leaves
Butter - Unsalted 60 ml
Oil - Olive 30 ml
Onion - Red 100 ml
Pepper - Jalapeno 1
Garlic 1
Lemon Juice 30 ml
Soy Sauce 15 ml
Water 15 ml
Sesame Seeds 45 ml
Clementine 1
Lettuce - Leaf 4 leaves
Preparation
1.Turn the oven on to 400.
2.Put a heavy frying pan on a medium high burner.
3.Slice the egg plant thinly (3/4 a finger width). brush with olive oil and pepper one side. Cook in frying pan until just colouring, turn and remove when it begins to colour (and is soft).
4.Melt the butter. Open the philo, and lay flat. Taking a leaf at a time, lay into a cookie sheet or pizza pan, brush with butter, and fold in any pieces outside the pan. Repeat for each layer.
5.Layer the eggplant on top of the philo, slightly overlaying. Put in the oven for 20 minutes or until the philo & eggplant is brown.
6.Wipe the egg plant frying pan - turn the heat to medium low and add the sesame seeds to brown. stir occasionally.
7.Cut the Jalapeno in half, remove the seed and membrane, slice and chop finely. Finely chop the garlic. Slice the red onion finely, setting aside 1/3 for the salad, and finely chopping the remaining 2/3.
8.Remove the sesame seeds from the frying pan, add a bit of oil and add the red onion, garlic and Jalapeno. Cook until soft.
9.Remove the frying pan from the heat, add the water, soy sauce, lemon juice and sugar. Stir and set aside.
10.Remove the eggplant form the oven, spoon the onion/soy sauce over it. Top with 2/3 of the sesame seeds. Let cool for 5 minutes.
11.Peel the clementine and slice each section into thirds. Wash and tear the lettuce leaves. Chop the reserved slices red onion into quarters.
12.Place lettuce leaves on each plate, top with onion, then clementine, finally sprinkling on some of the remaining sesame seeds.
13.Slice the tart and place beside the salad.
2.Put a heavy frying pan on a medium high burner.
3.Slice the egg plant thinly (3/4 a finger width). brush with olive oil and pepper one side. Cook in frying pan until just colouring, turn and remove when it begins to colour (and is soft).
4.Melt the butter. Open the philo, and lay flat. Taking a leaf at a time, lay into a cookie sheet or pizza pan, brush with butter, and fold in any pieces outside the pan. Repeat for each layer.
5.Layer the eggplant on top of the philo, slightly overlaying. Put in the oven for 20 minutes or until the philo & eggplant is brown.
6.Wipe the egg plant frying pan - turn the heat to medium low and add the sesame seeds to brown. stir occasionally.
7.Cut the Jalapeno in half, remove the seed and membrane, slice and chop finely. Finely chop the garlic. Slice the red onion finely, setting aside 1/3 for the salad, and finely chopping the remaining 2/3.
8.Remove the sesame seeds from the frying pan, add a bit of oil and add the red onion, garlic and Jalapeno. Cook until soft.
9.Remove the frying pan from the heat, add the water, soy sauce, lemon juice and sugar. Stir and set aside.
10.Remove the eggplant form the oven, spoon the onion/soy sauce over it. Top with 2/3 of the sesame seeds. Let cool for 5 minutes.
11.Peel the clementine and slice each section into thirds. Wash and tear the lettuce leaves. Chop the reserved slices red onion into quarters.
12.Place lettuce leaves on each plate, top with onion, then clementine, finally sprinkling on some of the remaining sesame seeds.
13.Slice the tart and place beside the salad.
