A tart for the summer could be the alternative title of this recipe, since eggplants are at their best during the summer
Serves: 6 Preparation time: 10m Cooks in: 2:0 h Ready in: 2:10
1 dough sheet for tarts
4-5 eggplants (depending on the size)
3 large onions, grated
3 tablespoons olive oil
2 cups tomatoes, diced and juiced
1 cup chopped parsley
2 cups grated Greek cheese (Amfilochia graviera cheese, San Michalis cheese, Ladotyri Mytilene, feta chesse, etc.)
salt and pepper
Wash and bake the eggplant in the oven until the back of the eggplant looks collapsed and puckered. Peel them and let them rest in a colander.
Sauté onions in hot oil and stir for a few minutes the drained eggplants. Season with salt and pepper to taste.
Spread the dough sheet in a greased shallow pan. Pierce the surface with a fork and cover it with parchment paper. Place some beans over the parchment paper and bake the dough at 180°C for 20 minutes.
Take the pan out of the oven, remove the beans and the parchment paper and place and spread the eggplants, the onions and tomatoes to cover all area. Sprinkle with parsley and cheese. Put the tart back to the oven and bake at 180°C for 20 minutes.
Serve the tart warm as first course.