Vegetarian Eggplant Tart Recipe
Servings 4 -6
Calories 221kcal
Ingredients
- 1 sheet Refrigerated Pie Dough
- 1 Medium Eggplant medium, diced
- 1 Onion medium, diced
- 1 Leek chopped
- 1/2 Cup Peppers chopped
- 1 Teaspoon Curry
- Salt
- Pepper
- 1 Tablespoons Olive Oil
- 2 Eggs
- 1/2 Cup Cream Cheese softened
Instructions
- Preheat Oven to 350 Degrees F
- Roll out pie dough into a greased pie plate, cut out the excess dough and prick all over with a fork to avoid the dough from rising
- Bake in the oven for 10 minutes
- Meanwhile in a skillet heat the olive oil over medium heat. Add the eggplant and sautee 4-5 minutes until softened. Season with salt. Take them out of the heat and place in a bowl
- Add the onions, leeks and peppers and curry to the skillet and cook until softened. Season with salt.
- Place this mixture in the eggplant bowl and let it cool for about 5 minutes
- When the vegetables cool, mix in the cream cheese and eggs.
- Place the veggies in the pie plate and bake for 30 minutes or until the tarte browns and the crust is completely cooked
- Let it cool for 5 minutes before slicing. Enjoy!
Nutrition
Calories: 221kcal | Carbohydrates: 15g | Protein: 6g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 111mg | Sodium: 130mg | Potassium: 443mg | Fiber: 5g | Sugar: 8g | Vitamin A: 1163IU | Vitamin C: 22mg | Calcium: 73mg | Iron: 1mg