July 1, 2008
Tatin Aux Aubergines et Aux Pignons
A little bit of an arugula salad and dinner is complete!
First off, hoots and cheers that I survived June! Yesterday I decided to make this eggplant tatin recipe from Marie Claire Idees from 2003. The first time I make this was when I was living in France,so it has been a while. It came out wonderful the first time and I was hoping that I would get good results with American ingredients this time. Proof that it is a good recipe,since it turned out wonderful.
The first thing you have to do is get all the water out of the eggplant by sprinkling it with Kosher salt. I didn't use Kosher salt the first time and it was a tad bit salty. After about 30 minutes, you then scrape away the salt and begin to saute the eggplant in olive oil garlic and lemon juice. Let them cool. In a tart pan spread a bit of olive oil on the bottom then sprinkle a tablespoon of brown sugar. Sprinkle the pine nuts and arrange the sun dried tomatoes and a few sprigs of lemon thyme. Put the eggplant in by overlapping them in a circle. Cover with puff pastry and cook until the puff pastry is golden brown. We had an arugula salad that complimented the dish very well.
We have one slice left for lunch today.
Happy July 1st!!!