Tarte A L’Aubergine (Eggplant Pie)

This is a family recipe from an old community cookbook. There isn’t really anything similar on the internet so it’s an interesting recipe. Use a store bought pie crust to save time. The recipe calls for an olive tapenade but a red pepper spread would probably be delicious too!

Ingredients

• 4 medium sized eggplant, sliced in half lengthwise
  3 cloves garlic, minced
  1/4 olive oil
  1 teaspoon salt
  1/4 teaspoon pepper
  2 teaspoons mixed dried herbs, or a couple tablespoons chopped fresh herbs
  4 eggs
  Prepared olive tapenade

Steam or roast eggplant until tender. Scoop flesh from skin and discard skin. Cook in a large saucepan over medium heat with garlic, olive oil, salt and pepper and herbs. Cook, stirring frequently to break eggplant into pieces, for about 10 minutes. Remove from heat and let cool while you prepare pie pan. Preheat oven to 425 degrees. Roll out dough for a 12″ pie pan, keeping the crimped edge above the pie pan. Mix eggs with eggplant mixture and pour into pan. Bake for about 30 minutes. Spread with tapenade while still warm. Let cool to slice.

Submitted by Tucson CSA