This crustless tart is a little like a terrine - it has beautiful stripy layers, making it a great dish to serve as a dinner party starter or even just for lunch. Garlic flavoured aubergine, red peppers, rocket and feta cheese are layered into a tart and bound together with eggs. Delicious and healthy, too.
- 4 large aubergines
- 4 large red peppers
- 4 garlic cloves + 4 tbsp. extra-virgin olive oil
- Salt and pepper
- 200g baby rocket leaves
- 400g feta cheese
- 100g green pesto (shop bought or home-made)
- 2 eggs
Preheat oven to 200C. Mince garlic cloves and stir together with the olive oil. Thinly slice the aubergines. Brush the sliced aubergine with the oil mixture, then fry on a griddle pan over a medium heat for 1-2 minutes on either side until browned. Set to one side.
Place the peppers onto a baking tray and into the oven. Bake until blackened. Place into a plastic bag and leave to cool, then peel. Remove the seeds and slice the roasted peppers into strips.
Arrange 1/4 of the aubergines in the bottom of a baking dish. Top with 1/3 of the rocket, the red peppers, pesto and feta. Continue until you've used all of the ingredients and finish with a layer of aubergines.
Beat 2 eggs with salt and pepper and pour over the ingredients. Bake for half an hour until set, then leave to cool before slicing into squares.