Elegant Spiral Eggplant and Cheese Tart: A Mediterranean Delight

Introduction

Transform humble eggplants into an impressive spiral tart that’s both visually stunning and deliciously satisfying. This Mediterranean-inspired dish combines tender eggplant slices with melted cheese in a crispy phyllo crust, creating a perfect harmony of textures and flavors. Originally a rustic Italian dish, this modern presentation elevates it to dinner party status while keeping the preparation surprisingly simple.

Ingredients

For the Eggplant:

  • 2 medium eggplants (about 1.5 lbs / 700g)
  • 2 tablespoons olive oil (30ml)
  • 1 teaspoon salt (5g)
  • 1/2 teaspoon black pepper (2.5g)

For the Filling:

  • 8 oz (225g) scamorza cheese, sliced (or mozzarella as substitute)
  • 4 large eggs
  • 1 cup (240ml) whole milk
  • 1 oz (30g) parmesan cheese, grated
  • 1 clove garlic, minced
  • 1 tablespoon fresh parsley, chopped
  • Salt and pepper to taste

For the Crust:

  • 1 package phyllo dough (about 8-10 sheets)
  • 4 tablespoons (60ml) melted butter for brushing

Instructions

Step 1: Prepare the Eggplant

  1. Slice eggplants lengthwise into 1/4-inch (6mm) thick strips
  2. Lay slices on paper towels and sprinkle with salt
  3. Let rest for 15 minutes to draw out moisture
  4. Pat dry with paper towels
  5. Brush both sides with olive oil and season with pepper

Step 2: Roast the Eggplant

  1. Preheat oven to 400°F (200°C)
  2. Arrange eggplant slices on baking sheets
  3. Bake for 20 minutes until tender and lightly golden
  4. Remove from oven and let cool slightly

Step 3: Prepare the Filling

  1. Whisk together eggs, milk, grated parmesan, minced garlic
  2. Season with salt and pepper
  3. Slice scamorza cheese thinly

Step 4: Assemble the Tart

  1. Reduce oven temperature to 360°F (180°C)
  2. Layer phyllo sheets in a 9-inch (23cm) tart pan, brushing each with melted butter
  3. Arrange eggplant slices in a spiral pattern
  4. Place cheese slices between eggplant layers
  5. Pour egg mixture over the top
  6. Sprinkle with fresh parsley

Step 5: Bake

  1. Bake for 30 minutes until golden brown
  2. Let rest for 10 minutes before serving

Timing

  • Prep Time: 30 minutes
  • Resting Time: 15 minutes
  • Cooking Time: 50 minutes
  • Total Time: 1 hour 35 minutes

Nutritional Information

Per serving (serves 8):

  • Calories: 320
  • Protein: 14g
  • Carbohydrates: 28g
  • Fat: 18g
  • Fiber: 4g
  • Sodium: 580mg

Tips and Tricks

  1. Salting the eggplant is crucial for removing excess moisture and any bitterness
  2. For the crispiest crust, make sure the phyllo dough is completely thawed
  3. Work quickly with phyllo to prevent it from drying out
  4. For perfect slices, let the tart cool for at least 10 minutes before cutting

Variations and Substitutions

  • Replace scamorza with mozzarella, provolone, or gruyere
  • Add layers of roasted red peppers or zucchini
  • Use puff pastry instead of phyllo dough
  • Make it vegetarian by using vegetarian-friendly cheeses
  • Add herbs like basil or oregano for different flavor profiles

FAQs

Q: Can I make this ahead of time?
A: Yes, you can prepare the components up to 24 hours in advance and assemble before baking.

Q: Will regular eggplant work, or do I need Italian eggplant?
A: Any variety of eggplant works well; adjust cooking time based on thickness.

Q: Can I freeze this tart?
A: While best fresh, you can freeze for up to 2 months. Reheat in a 350°F (175°C) oven.

Q: How do I prevent the phyllo from becoming soggy?
A: Ensure the eggplant is well-drained and pat dry before assembling.

Storage and Make-Ahead Tips

  • Store leftovers in an airtight container in the refrigerator for up to 3 days
  • Reheat individual slices in a 350°F (175°C) oven for 10-15 minutes
  • Prepare eggplant slices up to 2 days ahead and store in the refrigerator
  • The assembled tart can be refrigerated for up to 4 hours before baking