ROASTEDEGGPLANTTART
WITHCHILLI AND BASIL
SERVES 61 cup(250ml) extra virgin
oliveoil
6 garliccloves
1 x 600geggplant, cut into
4mmrounds
2 tspsmokedpaprika
2 tspfennelseeds,toasted,
roughlycrushed
1 x 375gsheetfrozen all-butter puff
pastry,thawed
100gtomatopaste
25gbrownsugar
1 egg,lightlybeaten
Basil leaves, to serve
andpatdrywithpapertowel.Placein
a bowlwithpaprika,fennelseedsand(^1) / 4 cup(60ml)garlic oil (do not use cloves
atthisstage).
Preheatovento200°C.Linea baking
traywithbakingpaper.Usingthebaseof
a cakepanasa guide,cuta largeround
fromthepastryandplaceonprepared
tray.Placea secondcakepan,about3cm
smallerthanthefirst,ontopofpastry
circleanduseasa guidetolightlyscore
a border(becarefulnotto cut all the way
throughthepastry).
Combinetomatopaste,sugarand
confitgarlicin a bowl,crushinggarlic
withthebackofa spoon.Season.Spread
garlicmixtureoverpastrybase,inside
border.Arrangeeggplantslicesover
pastry,insideborder,withslicesslightly
overlapping.Brushborderwitheggand
bakefor 45 minutes or until eggplant is
verytender.
Coolslightly,thentopwith basil leaves
and dressing to serve.
CHILLI,BASIL& PECORINODRESSING
1 longgreenchilli,roughly chopped
(^1) / 4 cupbasilleaves
20gfinelygratedpecorino
Juiceof^1 / 2 lemon
(^1) / 4 cup (60ml) extra virgin olive oil
Forthedressing,placeallingredients
and^1 / 2 tspsaltflakesin a smallfood
processorandwhiztocombine.
Tomaketheconfitgarlic,heatoil
in a smallsaucepanoverlowheat.
Addgarlicandcookfor 20 minutes
oruntilsoftenedbutnotcoloured.
Coolcompletelyin theoil.
Placeeggplantand2 tspsaltflakesin
a colandersetovera bowl.Setasidefor
30 minutes, then rinse under cold water
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