Advertisement
Sicilian Eggplant Tarts
Preparation info
- About
eight
3- to 4 inch tarts - Difficulty
Easy
Appears in
Published 1995
The filling for these tarts, like the Sfinciuni, evokes all the flavors of Sicily. Grilled eggplant is diced and combined with a sharp sauce of tomatoes, onions, and olives rounded out with the very Sicilian currants and toasted pine nuts. These tarts are perfect for a spring lunch.
Ingredients
1
Method
- Prepare and chill the dough.
- To make the filling, peel the eggplant and slice it about ½ inch thick. Salt the slices and place them in a colander. Cover with a small plate and a weight, such as a heavy can of tomatoes, and allow to drain for an hour. Rinse the salt from the eggplant slices and squeeze them to expel excess moisture.
- Preheat the broiler
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Best value
Part of
Advertisement
Advertisement
The licensor does not allow printing of this title
No reviews for this recipe