Eggplant and Sundried Tomato Tart
Eggplant and Sundried Tomato Tart



  • 300g eggplants, sliced thinly lengthways
  • 100ml olive oil
  • 320g ready-rolled puff pastry
  • 1 egg, lightly beaten
  • 4 tbsp sundried tomato paste
  • 2 chopped garlic cloves
  • 1 tsp dried basil
  • 100g aged feta, crumbled
  • Salt and pepper
  • Torn basil, to serve
  • Preheat the oven to 220C. Brush the eggplant slices with olive oil, and season well. Griddle until tender and charred on both sides.
  • Unroll the pastry, and score a 1cm border around the edge. Prick the base to prevent too much puffing, and brush the border with an egg wash. Mix together the tomato paste, garlic, and basil, before spreading all over the pastry base. Lay the eggplant slices on top, and crumble over the feta. Bake for 30 mins, or until the edges are puffed and golden. Serve hot or cold.
30 mins
4 serving

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