Eggplant (Aubergine) Tart Recipe

Name: Eggplant (Aubergine) Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large eggplants; 2 (14 1/2 ounce) cans plum tomatoes (drained, squeezed of excess liquid and coarsely chopped); 1 (8 ounce) package mushrooms (sliced); 4 tablespoons capers (drained and rinsed); 2 (5 1/3 ounce) packages goat cheese (Montrachet); 4 garlic cloves (minced); 4 tablespoons fresh oregano; 2 tablespoons fresh basil; 2 tablespoons fresh thyme; salt & pepper; olive oil

Servings: persons

2 large eggplants
2 (14 1/2 ounce) cans plum tomatoes (drained, squeezed of excess liquid and coarsely chopped)
1 (8 ounce) package mushrooms (sliced)
4 tablespoons capers (drained and rinsed)
2 (5 1/3 ounce) packages goat cheese (Montrachet)
4 garlic cloves (minced)
4 tablespoons fresh oregano
2 tablespoons fresh basil
2 tablespoons fresh thyme
salt & pepper
olive oil

1
Slice eggplants on the slant: lightly score and lay on cookie sheet.
2
Sprinkle with salt and pepper.
3
Broil for 5- 10 minutes, until just turning brown.
4
Remove: turn oven to 450.
5
Heat oil in pan on stovetop.
6
Toss in minced garlic, salt& pepper, herbs; stir.
7
Add tomatoes, capers, and mushrooms.
8
Heat thoroughly for about 10 minutes, until mixture begins to thicken.
9
Remove from heat.
10
In pie plate, arrange as follows: tomato mix, eggplant, tomato mix, eggplant, remaining tomato mix.
11
Arrange goat cheese evenly.
12
Garnish with fresh basil leaves.
13
Bake in oven for about 15-20 minutes, until cheese begins to brown and the edges are bubbly.

426

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 large eggplants, 2 (14 1/2 ounce) cans plum tomatoes (drained, squeezed of excess liquid and coarsely chopped), 1 (8 ounce) package mushrooms (sliced), 4 tablespoons capers (drained and rinsed), and more.

Yes, Eggplant (Aubergine) Tart falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Eggplant (Aubergine) Tart

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions