EGGPLANT TART

Ingredients......2 tbs of olive oil, 6 baby eggplants, halved lengthways, 4 sheets of filo pastry, ( available in the freezer section of your supermarket), 160 gm of finely grated parmesan cheese(the dried finely grated parmesan found on the shelves in the supermarkets), 2 eggs, lightly beaten, 125ml of thickened cream, a sprinkle of fennel seeds, 1 tbs of minced garlic and Italian herb mix, I used rocket leaves to garnish. Preheat your oven to 180 deg C. Line a baking tray with baking paper. Grease a 22cm tart pan and sprinkle lightly with polenta. Brush the eggplant sides with 1 tbs of oil and arrange in a single layer on the baking tray. Season with fennel seeds and a sprinkle of Italian herbs. Bake for 25 minutes or until very tender. Now brush one filo pastry sheet with oil and and line the tart pan, repeat with the remaining filo pastry sheet. Sprinkle half the parmesan cheese over the pastry and arrange the the baked eggplant slices over the pastry in a circle. Beat the eggs and cream together and season with 1 tbs of minced garlic and pour into the tart pan over the eggplants, fold in the edges of the pastry and finally sprinkle the remaining parmesan cheese over the top. Bake the tart for 20 minutes or until golden and set. Serve warm or at room temperature. A great end of the week meal for me. Make it your meal and enjoy whenever it suits.