Sicilian Eggplant Tarts

Name: Sicilian Eggplant Tarts
Yield: About eight 3- to 4-inch tarts
Cuisine: American
Ingredients: 1 egg well beaten with a pinch of salt; ¼ cup oil-cured olives, pitted and coarsely chopped; 2 tablespoons currants; 2 tablespoons toasted pine nuts; 1 egg well beaten with a pinch of salt; 1 clove garlic, minced; 1 cup tomato puree or peeled, seeded, and chopped fresh tomatoes; 1 cup tomato puree or peeled, seeded, and chopped fresh tomatoes; ½ teaspoon sugar; 1 large (about 2 pounds) eggplant; salt; 4 tablespoons olive oil; 1 large (about 8 ounces) onion, chopped

Preparation info

About
eight
3- to 4 inch tarts

Difficulty
Easy

Appears in

How to Bake

By Nick Malgieri

Published 1995

About

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 recipe Flaky Dough for Savory Pastries

Europe
Americas
Italy
United States
Lunch
Pastry
Spring
Vegetarian
Pie
Sicily
Mediterranean

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