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Red Mullet Tart with Eggplant and Confit Tomato

Elegant and easy to make, this tart will make a sensation! Enjoy it with a mesclun salad.

Weight Watchers
Course: Main course
Preparation time: 20 minutes
Cooking time: 35 minutes

Instructions

  • 1.   Preheat the oven to 180°C (350°F).
  • 2.   Salt the eggplant slices on both sides and let them drain for 20 minutes. Rinse and pat dry. Spray a large skillet with oil and grill the eggplant slices for 3 minutes on each side. Brush the bottom of a tart pan with the remaining olive oil and sprinkle it with brown sugar.
  • 3.   Then arrange the basil leaves, crushed tomatoes, and red mullet fillets alternating with the grilled eggplant slices. Season with salt and pepper. Finally, cover with phyllo pastry sheets, tucking them well inside the pan. Bake for 35 minutes. Unmold the tart by flipping it onto a serving dish.

Ingredients for servings

  • 500 g of eggplant
  • 1 tablespoon of olive oil
  • 2 tablespoon of brown sugar
  • 10 g of fresh basil
  • 100 g of canned crushed tomatoes
  • 725 g of red mullet fillet
  • 6 leaf of phyllo dough
  • 1 pinch of salt
  • 1 pinch of black pepper

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