Aubergine and Onion Tart
Serves 6-8. Recipe is from “The Cardamom Trail: Chetna Bakes with Flavours of the East” by Chetna Makan (Mitchell Beazley, 2016).
1 aubergine (eggplant), cut into ¼-inch slices
4 tablespoons olive oil
3 red onions, thinly sliced
1 (11½-ounce) ready-rolled puff pastry
Plain flour, for dusting
4 tablespoons sun-dried tomato paste
½ teaspoon salt
1¾-ounce (50 grams) Cheddar cheese, grated
1. Preheat the oven to 400 F.
2. Preheat a griddle pan over a high heat until hot. Brush the eggplant with half the olive oil. Working in batches, griddle the eggplant slices for 4-5 minutes on each side until they are fully cooked and brown.
2. Heat the remaining olive oil over medium heat. Stir in the red onion slices, then cover with a lid and cook for 8-10 minutes, stirring occasionally. Set aside to cool.
3. Unroll the pastry on a lightly floured baking tray. Gently score a line around the edge of the pastry (½ inch) from the edge. Spread the tomato paste on the inner rectangle of pastry and cover with the cooked onions. Sprinkle with ¼ teaspoon of the salt. Neatly arrange the cooked eggplant slices on top and sprinkle with the remaining salt, and then the grated cheese. Bake for 25-30 minutes until the pastry is cooked and brown. Serve warm or cold. This tart is best eaten on the day it is made.
Testing note: The author doesn’t indicate what size red onions to use. Since they are generally quite large here, I used only 2, one large and the other a bit smaller. Also, I found the sun-dried tomato paste at Fresh Market. It is packaged in a tube.