Ricotta and Eggplant Salty Tart

Here is my recipe make a savoury pie with ricotta cheese and eggplant, tasty and crunchy.

Ingredients for a 24/26cm tart:

For the shortbread see salted shortbread on this blog: Pastry salt tart

• Black Aubergines 3
• Ricotta 200g
• Grated Parmesan cheese 90g
• Garlic 1/2 clove
• Fresh parsley a tuft
• Salt and pepper qb
• Oil evo 20ml

Procedure:

We wash 3 aubergines carefully and place them in the oven with the peel on a non-stick plate at 200° for 1 hour in static mode.

In the meantime we trivet half a clove of garlic and a tuft of parsley will give flavour to the filling.

After the cooking time we extract the aubergines, let them cool and cut them in half and with a spoon empty the inside and put the pulp in a bowl with 20ml of evo oil, 50g of grated Parmesan cheese, 200g of ricotta cheese, parsley and freshly chopped garlic and salt and pepper.

Take the salted shortcrust pastry from the fridge and roll it out with a rolling pin about 5/6 mm thick, place it in a non-stick mould or butter and flour a traditional mould.

Let's make our savoury cake with the eggplant and ricotta cheese mixture and sprinkle it on the surface with 40g of grated Parmesan cheese.

Bake at 180° for 20/25 minutes checking that the shortcrust pastry is golden at the end of cooking.

Advice:

• You can change the aubergines with zucchini if you prefer or add sausage or bacon for a stronger taste.

Enjoy your meal