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Published on Jul 15, 2010
Make Eggplant Tart and Pesto
Preparation : 15 minute Cooking Time : 30 minute Portion : 2 Tart 19 cm
2 Shortcrust pastry sheet ready 2 medium eggplant, long small, thinly sliced 1 eggs, lightly beaten
1 cup basil leaves ¼ cup pine nuts ¼ cup grated parmesan cheese 1 clove garlic, crushed 2 spoon of oil olive, extra
How To Cook
First : preheat oven to 180°C.Then prepare 2 large baking sheet and rub with oil. With plates, printing pastry into 24 cm circle, and place in tray. Second: to pesto puree the basil, pine nuts, cheese, and garlic for 30 seconds with a processor. When the engine is running, slowly pour the oil. Third: pesto evenly over the pastry, reserving 3 cm rim. Arrange eggplant on top, basting with additional oil. Fold the edges and spread with beaten eggs. Bake 30 minutes until golden. Serve warm with tomato salad.