- Butter - 50 Grams
- Egg - 1 piece
- Cold water - 3 items. spoons
- Flour - 200 Grams
- Salt - - To taste
- Eggplant large - 2 pieces
- Red sweet pepper - 1 piece
- Bulb red - 1 piece
- A bunch of parsley - 1 Piece
- Branch of cilantro - 3-4 pieces
- Garlic - 2 Teeth
- Lime (or lemon) - 1/2 Pieces
- Olive oil - 4 items. spoons
- Black pepper powder - - To taste
- Balsamic vinegar - - To taste
My aubergines and red pepper, let's dry out. We make small cuts in them, grease them with olive oil and send them to the oven for 25-30 minutes. Bake until cooked. While peppers and eggplants are baked, we prepare the dough for tartlets. Mix the egg and butter, and gently mix. Add the sifted flour, cold water and salt to the mixture. Knead the dough, then wrap it in a food film and send it to the refrigerator for 20-30 minutes. Baked peppers carefully cleaned of seeds, eggplant - from the skin. Finely chop the greens. We cut the onion into half-rings. Eggplants and peppers cut into small cubes, mix them with onions, herbs and squeezed garlic, salt and pepper. Stirring. We remove the dough from the refrigerator and roll it onto a thin layer. From a thin dough cut circles - on the diameter, they should be slightly larger than the molds. Lubricate the bottom of the molds with oil, then we form our tartlets in them. We put in a preheated to 180 degrees oven for 10 minutes - to get a little dry. Then fill the tartlets with a vegetable filling and send it to the oven for 10-15 minutes until ready. If desired, the edges of tartlets can be greased with yolk. Delicious tartlets with eggplants are ready! You can serve both hot and cold.
Servings: 4-5