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Brinjal-and-tomato tart with rocket

Brinjal recipes

Brinjal-and-tomato tart with rocket

50 minutes

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Brinjal-and-tomato tart with rocket

By Phillippa Cheifitz

Serves 6 to 8

Difficulty Easy

Prep Time 30 minutes, plus 10–15 minutes’ cooling time

Cooking Time 50 minutes

Ingredients

For the crust:

200 g savoury crackers, crushed
125 g butter, melted

For the filling:

2 Woolworths medium exotic brinjals (about 450 g), peeled and finely diced
¼ cup olive oil
1 x 400 g can peeled and diced Italian tomatoes
1 clove garlic, crushed
A few fresh sprigs oregano (or ½ t dried)
sea salt and freshly ground black pepper, to taste
2 large free-range eggs, beaten
¼ cup cream
125 g feta, crumbled
rocket, for serving
olive oil, for drizzling

Method

To make the crust, mix the crackers and butter well. Press into a 23 cm loose-bottomed tart tin, covering the base evenly. Chill while preparing the filling.
To make the filling, gently cook the brinjals in the olive oil for about 10 minutes, until softened. If necessary, add a little more oil. Stir in the tomatoes, garlic and oregano. Gently simmer, uncovered, for about 15 minutes, until the tomatoes have reduced and the brinjals are very tender. Season lightly. Discard the fresh oregano sprigs. Allow to cool, then spoon into the prepared tart shell.
Mix the eggs, cream and feta. Add a twist or two of pepper; it shouldn’t need salt. Pour over the vegetables and bake at 180°C for 25 minutes, or until just set and pale golden.
Serve topped with rocket, lightly dressed with olive oil.

Browse more tart recipes here.