Eggplant Tatin with Parmesan is a delicious and unique dish that combines the rich flavors of eggplant and cheese. This savory tart is perfect for any occasion, from family dinners to special gatherings. Its combination of tender eggplant, crispy puff pastry, and melted Parmesan makes it a delightful treat for both vegetarians and meat-lovers alike. Follow this recipe to impress your guests and indulge in a flavorful experience.
Ingredients:
- 2 medium eggplants
- 200 gr of parmesan cheese
- 1 sheet of puff pastry
- Olive oil
- Pine nuts
- Basil
- Chili puree (optional)
Directions:
Wash the eggplants and dry them well. Cut off the ends and slice them into half-centimeter thick rounds. Fry the eggplant slices on both sides in a pan with olive oil. Drain them on paper towels. Preheat the oven to 180°C. Line a tart pan with baking paper. Brush it with olive oil and generously sprinkle with grated parmesan cheese. Place a first layer of eggplant slices, slightly overlapping them. Brush with a little chili puree (optional). Sprinkle with parmesan cheese, then add the remaining eggplant slices. Brush with a little chili puree (optional) and parmesan cheese. Add pine nuts and basil. Cover with the puff pastry, tucking in the edges. Prick the pastry with a fork. Bake for 30 minutes. Seven minutes before the end, increase the oven temperature to 200°C. Let it cool for a few minutes before unmolding it upside down onto a serving dish. Carefully peel off the baking paper and use a knife to loosen any eggplant that may be sticking. Enjoy.
How to serve Eggplant Tatin with Parmesan
Serve the Eggplant Tatin with Parmesan warm or at room temperature. It pairs beautifully with a fresh salad to balance the flavors. You can also add a drizzle of olive oil or a sprinkle of fresh herbs on top for an extra touch. This dish is perfect as a main course or as a hearty side dish. Enjoy this tasty and impressive recipe as a part of your culinary repertoire.