Chetna Makan-Inspired Eggplant & Onion Vegan Tart
Adapted from Chetna Makan's Aubergine and Onion Tart, this delicious veganized tart contains deliciously thin eggplant slices, tomato paste, grilled red onions, and of course, vegan cheese.
Equipment
- 11 x 17 baking pan (must be at least 9" length wise to fit)
- grill pan
- Pastry brush
- shallow dish or small bowl
Ingredients
- ready-rolled puff pastry
- 4 tablespoons extra virgin olive oil
- ¾ medium aubergine (eggplant)
- 1 red onion, diced or cut into spirals
- 4 tbsp sun-dried tomato paste
- 1 cup Daiya cheddar cheese
- ½ teaspoon salt
- pepper
- cayenne pepper & oregano for garnish
Instructions
- Preheat your oven to 400 degrees and take your puff pastry out from the freezer. It will need to rest for at least 20 minutes to unthaw and soften so that you can unfold it without breaking.
- Add your olive oil to a shallow bowl and then carefully slice your eggplant into ¼ inch slices. Then, use a pastry brush to brush a thin layer of olive oil over them. You will have some left.
- Grill your eggplants slices on the grill pan on medium-high heat. 4 minutes on each side. Work in batches to get them all done. Then set aside.
- Lower your heat to medium and put the rest of the oil (at least 2 tablespoons) in the pan. Take precaution as it'll be hot. Add your red onions and cover the pan with your biggest lid for 8-10 minutes, tossing every now and then.
- When everything is done, spread your tomato paste over the puff pastry, leaving about half an inch on all sides. Spread the grilled onions evenly and sprinkle with salt. Then, add the eggplant.
- Now take your cheese and sprinkle evenly over the pastry.
- Bake for 25-30 minutes until the pastry is golden brown. Sprinkle some cayenne pepper and oregano over the tart and let it cool 10 minutes before serving.
Notes
Depending on your eggplant size or the width of your cut, you can use the whole eggplant or just over 2/3rds of it. Either is fine, this recipe does not need to be exact.
If you don't use a pastry brush, the eggplant will probably soak up a lot more olive oil. It won't ruin the dish, and just refill the oil as you go.
You can also make this on a skillet like I first did. Just make sure you keep the heat at medium or medium-high and watch the skillet carefully to make sure it doesn't burn.
Don't want to spend a bunch of time grilling onions? Try my Chinese substitution - sub with scallions / grilled onions. It'll be just as good.