Tartlets with eggplant


Butter – 50 g
Chicken Eggs – 1 pc.
The water – 3 tbsp. l.
Flour – 200 g
Salt to taste
Red bell pepper – 1 pc.
Eggplant (large) – 2 pcs.
Red onions – 1 pc.
Parsley – 1 bunch
Cilantro – 4 sprigs
Garlic – 2 cloves
Lime juice – 1/2 pcs.
Pepper (black, ground) to taste
Olive oil – 4 tbsp. l.
Balsamic vinegar is optional


1. Prepare the ingredients.
2. Preheat oven to 180ᵒ S. Wash peppers and eggplant. Wipe them with a towel. Overlaid on the perimeter of a sharp knife. Brush with vegetable oil and send it in the oven for 25-30 minutes. Prior to full readiness.
3. Mix the egg and the oil does not uniformly.
4. Add water.
5. Add the sifted flour and salt.
6. Knead the dough.
7. Wrap it in plastic wrap and store in the refrigerator for 30 minutes.
8. Get ready vegetables from oven and cool.
9. Carefully peel and seeds.
10. Finely chop the greens.
11. Bow – half rings.
12. Cut the eggplant and pepper in small cubes. Combine all vegetables and herbs in a bowl, squeeze the garlic there. Salt and pepper.
13. Fill with oil and vinegar. Mix well. Set aside.
14. Remove the dough. Thinly roll out the dough and cut out the circles for a few centimeters larger in diameter than the baking tins. Coat the molds with oil, put the dough back, making an uneven shape (as pictured). Pinned the bottom with a fork and remove in a preheated oven 180ᵒ C for 10 minutes.
15. Remove the dried molds and fill them with stuffing.
16. Lubricate the edge tartlets yolk (or yolk + 1 tbsp. L. Of water). Remove the tartlets in the oven for another 10-15 minutes, until the edges are lightly browned.
17. It is very juicy and flavorful tartlets with vegetables ready!


You can leave a response, or trackback from your own site.

Leave a Reply