In Madrid until Monday.
This recipe, by coincidence, found its way to our table, and a tiny Tavern, located close to the Plaza Mayor, in the neighborhood of La Latina, on Cava Alta, in an oaky, rustic tiny haven for gourmets and syabrites alike.
Tatin of Aubergine / Eggplant with Honey .. Taberna Matrium - Madrid ..
Elaboration: 50 minutes - Translated into English from Spanish ..
2 Small violet black aubergines or eggplants
1 sheet of pastry - that you would use for a French Quiche
1 large tablespoon or soup spoon of Honey with Flowers
5 tablesps. of Bio Extra Virgin Green Olive Oil of Choice
Salt to taste
Freshly ground black pepper
Serve with: A blonde sparkling wine of choice ..
1 sweet onion (red or yellow) in arcs
1 médium firm red tomato sliced finely and de seeded
1) Pre heat the oven to 180 Degrees Centigrade ..
2) In a large glass bowl, place the Evoo and the honey and 2 tableps of sparkling semi sweet White wine or Moscatel.
3) Slice the aubergines in rounds and sauté in Evoo until Golden. Then in separate skillet, sautée the onion arcs just slightly and the tomato ( do not cook too long - just until slightly tender ..
4) Drain the rounds thoroughly and place on a tray covered with kitchen paper towelling.
5) Take your "mold" or quiche baking pan, and distribute the marinated drained aubergine slices in the baking dish. Top with the drained onions sporadically and the tomato slices
6) Salt and pepper to taste ..
7) Place the pastry sheet, on top of the baking vessel or baking pan or mold, and créate a rim or border with the assistance of a fork and roll toward the interior the rim or border to provide a closure and a Little depth to the tatin or pie ..
8) Place the Tatin or Pie, into the oven for 30 to 35 minutes minutes until Golden.
9) Take a tooth pick or medal or a fine pointy knife and check doneness carefully and gently.
10) Let cool for easy handling and take a plate and turn the baking pan onto the plate so that the pie is upside down with the aubergine side on top .. Add extra salt and pepper if needed ..
This recipe, by coincidence, found its way to our table, and a tiny Tavern, located close to the Plaza Mayor, in the neighborhood of La Latina, on Cava Alta, in an oaky, rustic tiny haven for gourmets and syabrites alike.
Tatin of Aubergine / Eggplant with Honey .. Taberna Matrium - Madrid ..
Elaboration: 50 minutes - Translated into English from Spanish ..
2 Small violet black aubergines or eggplants
1 sheet of pastry - that you would use for a French Quiche
1 large tablespoon or soup spoon of Honey with Flowers
5 tablesps. of Bio Extra Virgin Green Olive Oil of Choice
Salt to taste
Freshly ground black pepper
Serve with: A blonde sparkling wine of choice ..
1 sweet onion (red or yellow) in arcs
1 médium firm red tomato sliced finely and de seeded
1) Pre heat the oven to 180 Degrees Centigrade ..
2) In a large glass bowl, place the Evoo and the honey and 2 tableps of sparkling semi sweet White wine or Moscatel.
3) Slice the aubergines in rounds and sauté in Evoo until Golden. Then in separate skillet, sautée the onion arcs just slightly and the tomato ( do not cook too long - just until slightly tender ..
4) Drain the rounds thoroughly and place on a tray covered with kitchen paper towelling.
5) Take your "mold" or quiche baking pan, and distribute the marinated drained aubergine slices in the baking dish. Top with the drained onions sporadically and the tomato slices
6) Salt and pepper to taste ..
7) Place the pastry sheet, on top of the baking vessel or baking pan or mold, and créate a rim or border with the assistance of a fork and roll toward the interior the rim or border to provide a closure and a Little depth to the tatin or pie ..
8) Place the Tatin or Pie, into the oven for 30 to 35 minutes minutes until Golden.
9) Take a tooth pick or medal or a fine pointy knife and check doneness carefully and gently.
10) Let cool for easy handling and take a plate and turn the baking pan onto the plate so that the pie is upside down with the aubergine side on top .. Add extra salt and pepper if needed ..
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