Roasted Eggplant Tart

0 from 0 votes
Recipe by Naomi Sherman
Servings

8

servings
Net Carbs

7.5

grams
Protein

13.1

grams
Fat

19.8

grams


Is there a better flavour combination than eggplant and tahini?

Eggplant and pomegranate? Eggplant, pomegranate, AND tahini?

I do not know the answers to those questions, but I do know that this tart takes all those amazing flavours and combines them in a way that will make your taste-buds sing.

This would be perfect for a fancy brunch or to take to a picnic. The fillings can be made ahead of time and the tart can be assembled in about 3 minutes flat.

You could also make it in advance, but I wouldn’t make it too far ahead as the crust might get a bit soft and you want that fabulous crunch.

Do I even need to say it?
Make it. Post it. Tag me.
Enjoy!

Ingredients

  • CRUST:
  • 100 grams almond meal

  • 100 grams parmesan, finely grated

  • 2 egg whites

  • Salt

  • FILLING:
  • 1 eggplant, sliced lengthways

  • 2 tablespoons of olive oil

  • 1/2 cup of Greek yoghurt

  • 1/2 cup of smooth ricotta

  • 1/4 cup of tahini

  • 1 teaspoon of crushed garlic

  • 2 teaspoons of lemon juice

  • 2 tablespoons of pomegranate molasses

Directions

  • Pre-heat oven to 190° C
  • Place olive oil and 1 tablespoon of pomegranate molasses into a mixing bowl and whisk to combine.
  • Add the sliced eggplant and toss well until evenly coated.
  • Lay eggplant out on lined baking trays and bake for 15-20 minutes, turning halfway, until golden and caramelised.
  • Remove from oven and sit to one side.
  • Reduce the oven temp to 170⁰ C
  • Place all crust ingredients into a bowl and combine well into a dough.
  • Spray four individual tart tins, or one large tin, with olive oil.
  • Note that this dough can be a bit sticky when cooked, so spray tins well.
  • Divide the dough and press out into the tins evenly, taking the time to make sure it is firm and even.
  • Prick the bases with a fork and then place in the oven for 10 minutes.
  • Remove crust from oven and allow to cool.
  • Place the yoghurt, ricotta, tahini, garlic and lemon juice in a small bowl and whisk well to combine.
  • To assemble the tart, spoon the yoghurt mixture over the tart base and then drizzle the remaining tablespoon of pomegranate molasses over the top, using a sharp knife tip to swirl it through.
  • Top the mixture with the roasted eggplant and then drizzle any roasting juices and some olive oil over the top to finish.

Nutrition Facts

8 servings per container


  • Amount Per ServingCalories265
  • % Daily Value *
  • Total Fat 19.8g 31%
    • Total Carbohydrate 7.5g 3%
      • Protein 13.1g 27%

        * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.