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Tarte tatin aux aubergines

Brown the ground lamb or beef on medium heat until cooked through. Season with cumin, salt and pepper and set aside.

Using a pastry brush, paint each side of the egg plant slices with olive oil. Cook the eggplant (working in batches) in a skillet on medium heat, turning occasionally. Cook until somewhat tender and slightly browned - about 6 to 8 minutes.

Grease a 9 or 10 inch baking pan. Line the pan with the eggplant arranged in overlapping concentric circles. Sprinkle the meat on top of this. Cover the tart with the pastry, tucking in the edges. Prick with a fork in several places.

Bake for 20 to 25 minutes in a 400 degree F oven until golden brown.

Remove from oven and let cool for several minutes before flipping it over on a serving dish. To serve, sprinkle with toasted pine nuts.

Makes 6 servings.

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