Monday, January 12, 2009

Eggplant & Zucchini Tart - Adapted from Williams Sonoma

Eggplant can be bitter but I found this recipe easy and brought out the flavors of the eggplant and I used up some Zucchini I had. The Williams Sonoma recipe calls for home made dough and goat cheese. I changed it up a bit.


- 1 refrigerated pie dough
-4 Tbs. extra-virgin olive oil
-1 large shallot minced
-1 eggplant, about 1 1/4 lb., cut into 1/2-inch cubes
-3-4 zucchini cut into 1/2-inch cubes
-1 cup seeded and diced plum tomatoes (3 or 4 tomatoes)
-6 oz. feta
-Salt and Pepper

-Position a rack in the lower third of an oven and preheat to 400°F.
-Lay dough out on quiche or pie pan and bake blind for 5 minutes.
-Heat olive oil in skillet, add shallot and cook on low until shallot is translucent.
-Add seasoned Eggplant and Zucchini, cook until light brown.
-Place Eggplant Zucchini mixture in cooked dough.
-Add tomatoes and feta and bake at 400 for about a half hour.
-Cool and serve.

No comments:

Blog Widget by LinkWithin