Eggplant (Aubergine) Tart

Name: Eggplant (Aubergine) Tart
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 6-8 serving(s)
Ingredients: 2 large eggplants; 2 (14 1/2 ounce) cans plum tomatoes (drained, squeezed of excess liquid and coarsely chopped); 1 (8 ounce) package mushrooms (sliced); 4 tablespoons capers (drained and rinsed); 2 (5 1/3 ounce) packages goat cheese (Montrachet); 4 garlic cloves (minced); 4 tablespoons fresh oregano; 2 tablespoons fresh basil; 2 tablespoons fresh thyme; salt & pepper; olive oil

Submitted by skat5762

"This crust-less tart will make your kitchen smell like a sweet Italian evening! A crusty baguette is perfect to soak up the sauce!"

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Ready In:: 40mins
Ingredients:: 11
Serves:: 6-8

ingredients

2 large eggplants
2 (14 1/2 ounce) cans plum tomatoes (drained, squeezed of excess liquid and coarsely chopped)
1 (8 ounce) package mushrooms (sliced)
4 tablespoons capers (drained and rinsed)
2 (5 1/3 ounce) packages goat cheese (Montrachet)
4 garlic cloves (minced)
4 tablespoons fresh oregano
2 tablespoons fresh basil
2 tablespoons fresh thyme
salt & pepper
olive oil

directions

Slice eggplants on the slant: lightly score and lay on cookie sheet.
Sprinkle with salt and pepper.
Broil for 5- 10 minutes, until just turning brown.
Remove: turn oven to 450.
Heat oil in pan on stovetop.
Toss in minced garlic, salt& pepper, herbs; stir.
Add tomatoes, capers, and mushrooms.
Heat thoroughly for about 10 minutes, until mixture begins to thicken.
Remove from heat.
In pie plate, arrange as follows: tomato mix, eggplant, tomato mix, eggplant, remaining tomato mix.
Arrange goat cheese evenly.
Garnish with fresh basil leaves.
Bake in oven for about 15-20 minutes, until cheese begins to brown and the edges are bubbly.

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Reviews

A really delicious combination. I brushed the eggplant with olive oil before broiling and added tinned mushrooms minus the juice. I used mild cheddar cheese (didn't have Montrachet). The leftovers were put on a pizza base, excellent. Thanks for posting this.

Angela Sara
I liked this recipe. It was easy and tasty. I didn't have capers and it came out just fine. I sprinkled the top with feta cheese, which blended well with the dish. I served it with toasted french bread, it was great. I highly suggest it.

Summer S.
My kids ate this! I minced the mushrooms and capers in a foodprocessor before adding them so nobody noticed the mushrooms. I used regular hard cheese as I don't like goat cheese, and halved the amount. This is a keeper.

ElishevaH
The only way I've ever made eggplant in the past is breaded and fried. I've been wanting to try a meatless recipe, so finally took the plunge with yours. I did'nt have the fresh thyme so I used 1 and 1/2 dried teaspoons. My husband liked it, and he does'nt eat eggplant. I told him after he admitted to liking it what it was, and he was cool with that. You were also correct about the kitchen smelling good. Thanks Sansy

sansy
SO good! A great vegetable alternative. I didn't have the capers, but it was still very good. The fresh herbs give it a lovely flavor.

Quilting Shelby