Aubergine, Squirrelbread, Spinach and Feta Tart
First, I was gonna make these aubergine/ kalamata/ feta patties (K hates kalamatas and it's a lot of work for hate), then it was going to be aubergine/ feta/ pesto/ pine nut quiche, then it was going to be Lebanese-inspired okra feta tart (okra can from Exotic World bought recently turned out to be good only until last year and frothed when opened). So the improvisation went like this:
ingredients:
a crust made of:
3 sheets filo dough, olive oil brushed between
1 eggplant, sliced thin, sauted with olive oil and sea salt
100 g spinach (cubes in boursin, Igloo brand?), warmed in microwave, add to eggplant with
4 cloves garlic, diced
big handful of squirrelbread mushrooms, soaked in microwave for 5 minutes on high
cool that and then mix in
200 g feta, diced (to cool it all the way down)
spread that in your crust and pour over that a beaten mixture of
3 eggs
1 tablespoon pesto
1/4 cup cream
salt and pepper
rosemary
nutmeg
bake for 30ish minutes at 170
Verdict: Yum. P said it must be documented.
K woke up screaming with a headache at 11:15, though that's probably unrelated.
ingredients:
a crust made of:
3 sheets filo dough, olive oil brushed between
1 eggplant, sliced thin, sauted with olive oil and sea salt
100 g spinach (cubes in boursin, Igloo brand?), warmed in microwave, add to eggplant with
4 cloves garlic, diced
big handful of squirrelbread mushrooms, soaked in microwave for 5 minutes on high
cool that and then mix in
200 g feta, diced (to cool it all the way down)
spread that in your crust and pour over that a beaten mixture of
3 eggs
1 tablespoon pesto
1/4 cup cream
salt and pepper
rosemary
nutmeg
bake for 30ish minutes at 170
Verdict: Yum. P said it must be documented.
K woke up screaming with a headache at 11:15, though that's probably unrelated.