Egg Pie with Roasted Garlic Tomatoes and Eggplant Recipe

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Recipe Category: Eggs

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Egg Pie With Roasted Garlic Tomatoes And Eggplant Recipe

Ingredients

Serves 8-10

  • 3 large garlic heads
  • 4 tbsps. extra-virgin olive oil
  • 1 large eggplant, about 8-10 inches
  • 1 sheet puff pastry
  • 1/2 cup pitted Kalamata olives, finely chopped
  • 1/2 cup capers, rinsed
  • 6 anchovy filets, rinsed, patted dry and coarsely chopped (optional)
  • 4 large eggs, hard-cooked and sliced
  • 5 plum tomatoes, ends trimmed and cut into thin slices
  • 1 tsp chopped fresh oregano
  • 2 tbsps. grated Parmesan
  • 2 tbsps. Parmesan cheese curls

Method

  1. Preheat the oven to 375 degrees F
  2. Cut 1/4 inch off the top of each head of garlic
  3. Place the garlic into a shallow glass baking dish or clay garlic roaster and drizzle with 2 tbsps oil
  4. Cover with foil and roast garlic for 1 hour
  5. Allow to cool slightly and then squeeze out the roasted garlic
  6. In the meantime, trim the ends off the eggplant and discard
  7. Prick the skin of the eggplant all over and slice it in half lengthwise
  8. Place the eggplant halves on a baking sheet cut side up and roast in the oven for 20-30 minutes, until completely soft
  9. Remove from the oven and allow to cool
  10. Scrape the pulp out into a medium bowl and discard skins
  11. Blend the roasted garlic into the eggplant with a fork to form a paste
  12. Roll out the pastry to fit into a 10-11-inch tart pan with a removable bottom
  13. Line the shell with parchment or foil and fill with pie weights or dried beans
  14. Bake for 10 minutes
  15. Remove the paper and weights
  16. Spread the roasted garlic and eggplant into the bottom of the tart shell
  17. Sprinkle on the olives, capers and anchovies (if using)
  18. Arrange the egg slices over the filling
  19. Arrange the tomato slices over the egg, overlapping in a circular pattern starting with the outer edge and working in
  20. Drizzle the remaining 2 tbsps olive oil over the tomatoes
  21. Sprinkle with oregano and the grated Parmesan
  22. Bake for 20-25 minutes, until the tart is heated through and the tomatoes are lightly browned on the edges
  23. Sprinkle on the Parmesan curls to serve

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