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Tarta cu vinete / Eggplant tart

As putea sa imi public fara nici o problema o carte de bucate caci din multele retete pe care le incerc majoritatea sunt modificate. Asa ca fara problemele dreptului de autor sau chiar de inventator as reusi sa strang un buchet generos de retete, unice. Nu este neaparat un motiv de mandrie caci de multe ori schimband o reteta clar rezultatul nu mai este cel dorit ba chiar de multe ori sa intampla sa fie un mic dezastru culinar. Cu toate acestea modificarile mele in retete cunoscute scapa cu bine testul degustatului si reusesc in final sa produc surprize placute celor care le mananca, inclusiv mie. Cam asa se intampla si cu tarta mea cu vinete care a vrut sa fie un quiche insa neavand unele ingrediente si din prea multa personalitate, a iesit altceva, un aperitiv zic eu placut la gust si usor de digerat.

Asadar pt aluatul de la baza am  folosit:

  • 2 oua
  • 7 linguri de ulei
  • 7 linguri de lapte dulce
  • Putina sare
  • O lingurita de bicarbonat de sodiu stins in otet
  • Cam 250gr de faina sau ceva mai multa, depinde de cantitatile mai sus mentionate

Am amestecat toate ingredientele si am intins aluatul pe tava cu diametrul de 30cm.


Apoi am pus un strat de vinete coapte si tocate si branza sarata peste vinete.


Separat am luat:

  • 2 oua
  • 200 gr smantana
  • 100ml lapte dulce
  • 100 gr pesmet
  • Putina sare si piper

Am amestecat aceste ingredinete si le-am pus peste vinetele din tava si peste am aruncat si putin patrunjel tocat.


Le-am lasat la cuptor ceva mai mult de 30 minute la un foc mediu insa trebuie sa incercati daca s-a copt bine inainte sa o scoateti din cuptor.


Se serveste calda sau rece cu o salata de ardei copti in otet. Pofa mare!

English version:

I could publish without any problems a recipes book because of the many cookbook recipes that I try most of them are modified. So no copyright issues or even the inventor’s patents would ever be able to bring me troubles ans so I could gather a generously bunch of unique recipes. Not necessarily a pride as often bye changing a recipe clearly the outcome is not the desired one but often happens to be a little culinary disaster. However my changes in known recipes escape with not much worries and the tasting test produces pleasant surprises to those who eat them, including me. Something like this happened with my eggplant tart who wanted to be a quiche but lacking some ingredients and because of too much personality, it became something else, an appetizer I say easy to digest and with a nice veggie flavor.

So that being said, for the dough on the base I used:

  • 2 eggs
  • 7 tablespoons of oil
  • 7 tablespoons sweet milk
  • pinch of salt
  • A teaspoon of baking soda in vinegar
  • 250gr of flour or a little more, it depends on the quantities mentioned above

I mixed all the ingredients and I laid it on the tray with a diameter of 30cm.
Then I put a layer of baked eggplant and shredded cheese over the eggplant.
Separately I took:

  • 2 eggs
  • 200 g cream
  • 100ml fresh milk
  • 100 gr breadcrumbs
  • Salt and pepper

I mixed these ingredients and put them over the eggplants on the tray and threw over some chopped parsley.
I left in the oven a little longer than 30 minutes at a medium heat but you must try it first of removing it from the oven. You can serve it hot or cold next to a salad of roasted peppers in vinegar.



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