Description
Who ever said salads and fried eggplant are the only options for this summer produce item?
Ingredients
Scale
- 1 lb eggplant
- 2 tsp kosher salt, divided
- All-purpose flour, for dusting
- 1 sheet store bought pie crust
- 2 tbsp extra-virgin olive oil
- Freshly ground black pepper
- 1/4 cup fresh goat cheese
- 1 cups smoked fresh mozzarella, thinly sliced
- 2 tbsp honey
- Fresh herbs, such as chives or basil, for garnish
Instructions
- With a sharp knife or mandolin, cut eggplant into 1/4-inch-thick slices. Toss the slices with 1 tablespoon salt and set aside in a colander placed over a bowl or sink. Let drain for at least 30 minutes.
- Prepare the tart shell by lining a tart pan with the store bought pie crust.
- By this time, the eggplant will have released a significant amount of liquid. Rinse eggplant under cold water to remove the excess salt and blot dry with a clean kitchen towel or paper towels.
- Using a spatula, evenly spread goat cheese on the pie crust. The top with the thinly sliced smoked mozzarella.
- Shingle the eggplant slices to cover the tart. Drizzle 2 tablespoons honey all over eggplant. Bake for 25 minutes or until the pie crust is slightly browned.
- Finish tart by drizzling more honey and garnish with herbs if desired. Cut into desired portion sizes and serve right away.