The eggplant salad in tartlets

Description

A delicate salad of roasted eggplant and bell peppers with aromatic peanut sauce served in a crispy single-serve tarts.

Ingredients

Butter

50 g
Chicken egg

1 piece
Water

3 Tbsp
Salt

0.25 tsp
Flour

200 g
Eggplant

3 piece
Pepper

1 piece
Onion

1 piece
Parsley

1 coup
Salt
Walnuts

50 g
Garlic

1 tooth
Parsley

1 Tbsp
Chili

1 piece
Soy sauce

2 Tbsp
Olive oil

1 Tbsp
Water

3 Tbsp

Cooking

The dough for the tartlets. Mix butter and egg, gradually add the sifted flour, water and salt. Knead the dough, wrap in clingfilm and put into the refrigerator for 30 minutes.

Eggplant and pepper wash, dry. They do small incisions and bake in the oven preheated to 200 degrees, about 20 minutes. Vegetables allow to cool completely and peel, pepper and even from seeds.

The dough, remove from refrigerator, divide into 8 equal parts and gently spread in molds for tartlets. Making fork nakoly in each blank in several places, bake the tartlets in a preheated 180° oven for about 15 minutes until Golden. The finished tarts gently release from molds.

Eggplant and bell pepper cut into cubes, add chopped onion and parsley, a pinch of salt. Mix gently.

For peanut sauce: nuts, garlic and parsley mince. Add to them the finely chopped chili pepper (without seeds), soy sauce, olive oil and water. Mix well until a homogeneous creamy mass.