Tarte Laubergine
Solène
over 1 year ago
A delicious and savory tart made with eggplant, perfect for a light lunch or dinner.
Cooking Time
1 hour
Serving Size
6 servings
Nutrition Per Serving
Cal
250
Protein
10g
Fat
15g
Sat Fat
8g
Carbs
20g
Chole
100mg
Fiber
3g
Sugar
5g
Sodium
400mg
Ingredients
- 1 pre-made pie crust
- 1 large eggplant, sliced
- 1 onion, thinly sliced
- 2 cloves of garlic, minced
- 1 cup of grated cheese (such as Gruyere or Parmesan)
- 1/4 cup of fresh basil, chopped
- 1/4 cup of fresh parsley, chopped
- 3 eggs
- 1 cup of milk
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Place the sliced eggplant on a baking sheet and drizzle with olive oil. Season with salt and pepper. Roast in the oven for 15-20 minutes, or until the eggplant is tender and slightly browned.
- In a skillet, heat some olive oil over medium heat. Add the sliced onion and minced garlic. Cook until the onion is soft and translucent, about 5 minutes.
- In a bowl, whisk together the eggs and milk. Season with salt and pepper.
- Place the pre-made pie crust in a tart pan. Layer the roasted eggplant, sautéed onion and garlic, grated cheese, fresh basil, and fresh parsley in the crust.
- Pour the egg and milk mixture over the filling in the crust.
- Bake in the preheated oven for 30-35 minutes, or until the filling is set and the crust is golden brown.
- Allow the tart to cool for a few minutes before serving. Serve warm or at room temperature.
- Enjoy!
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