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Tomato Eggplant Tarts

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Ingredients
  Olive oil 2 Tablespoon
  Yellow onion 1 Medium, finely chopped
  Sweet green pepper 1 Medium, cored, seeded, and finely chopped
  Eggplant 1 Small, diced
  Canned tomatoes 14 1⁄2 Ounce, drained and chopped (1 Can)
  Garlic 2 Clove (10 gm), minced
  Salt 1⁄2 Teaspoon
  Dried thyme 1⁄2 Teaspoon, crumbled
  Dried basil 1⁄2 Teaspoon, crumbled
  Eggs 3 Large (Plus 1 Large Egg White)
  Egg whites 1 Large
  Whole milk 1 Cup (16 tbs)
  9 inch pie shells 2 , frozen, unthawed
  Grated parmesan cheese 1⁄4 Cup (4 tbs)
Directions

Preheat the oven to 375° F.
Heat the oil in a 12-inch nonstick skillet over moderate heat for 1 minute.
Add the onion and pepper and saute for 3 minutes or until slightly soft.
Add the eggplant to the skillet and saute, stirring, for 2 minutes.
Add the tomatoes, garlic, salt, thyme, and basil.
Cook, uncovered, stirring often, for 5 minutes or until the mixture is dry.
Let cool for 10 minutes.
Meanwhile, in a large bowl, lightly beat the eggs with the milk just enough to combine.
Stir in the cooled skillet mixture and the cheese, then pour into the pie shells.
Place the tarts on a baking sheet in the lower third of the oven and bake, uncovered, for 35 to 40 minutes or until the filling is puffed and set like custard.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Dish: 
Pie
Ingredient: 
Vegetable

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