Georgina Hayden's vegan recipe for sticky aubergine, peanut and herb tarte tatin | The new vegan
The savory tarte tatin is one of my favorite meals when I entertain: you can do a lot of the preparation in advance, it's not too taxing and it offers a decent level of wow factor when serving. This elegant eggplant number is among the best of them, dressed in that much-loved combination of sticky sweet soy, peanuts and chili. It's the perfect Easter centerpiece - an Easter egg (plant), if you will.
Sticky eggplant, peanut and herb tarte tatinThe sugar in the base means the pie will set pretty quickly once it's out of the oven, so be sure to unmold it within minutes. In the worst case scenario and it hardens, simply heat the pan over low heat for a minute or two to soften the caramel again.
Prep 10 minCook 45 minTo Serves 4
2 eggplants3+ tbsp vegetable oil2 tbsp rice vinegar3 tbsp soy sauce3 tbsp granulated sugar5cm fresh ginger, peeled and finely grated2 green chillies, finely chopped1 bunch spring onions, trimmed 2 garlic cloves, peeled and thinly sliced 500 g puff pastry 30 g roasted peanuts ½ small bunch of coriander and mint Juice of 1 lime Peel part of the skin into strips, then cut the flesh into 2½ cm thick slices.
Place a large ovenproof skillet over medium heat, add three tablespoons of oil and fry the slices, par batches if necessary, for about three minutes on each side, until lightly browned; add more oil if needed.
While the eggplant is frying, whisk together the rice vinegar, soybeans, sugar, ginger and half the chili in a small bowl. Cut the spring onions into 2-3cm lengths and reserve some of the green ends for garnish.
When the eggplant is cooked, add the sliced spring onions and garlic for the pan, sauté for two minutes, then pour all the soy and vinegar mixture. Bring to a boil, simmer a few more minutes, until reduced and sticky, then remove from the heat.
Lay out the puff pastry so that until it's a little bigger than the frying pan, drape it over the top of the eggplant mixture and tuck it neatly around the sides. Prick everything with a fork, then bake for 25 to 30 minutes, until the pastry is golden brown and the eggplant mixture is bubbling around the edges. Remove, leave to rest for two minutes, then gently unmold onto a board.
Thinly chop the reserved spring onion and coarsely chop the peanuts, coriander and mint. Toss them with the remaining chopped chili and lime juice, sprinkle over the top of the pie, then slice and serve.
The savory tarte tatin is one of my favorite meals when I entertain: you can do a lot of the preparation in advance, it's not too taxing and it offers a decent level of wow factor when serving. This elegant eggplant number is among the best of them, dressed in that much-loved combination of sticky sweet soy, peanuts and chili. It's the perfect Easter centerpiece - an Easter egg (plant), if you will.
Sticky eggplant, peanut and herb tarte tatinThe sugar in the base means the pie will set pretty quickly once it's out of the oven, so be sure to unmold it within minutes. In the worst case scenario and it hardens, simply heat the pan over low heat for a minute or two to soften the caramel again.
Prep 10 minCook 45 minTo Serves 4
2 eggplants3+ tbsp vegetable oil2 tbsp rice vinegar3 tbsp soy sauce3 tbsp granulated sugar5cm fresh ginger, peeled and finely grated2 green chillies, finely chopped1 bunch spring onions, trimmed 2 garlic cloves, peeled and thinly sliced 500 g puff pastry 30 g roasted peanuts ½ small bunch of coriander and mint Juice of 1 lime Peel part of the skin into strips, then cut the flesh into 2½ cm thick slices.
Place a large ovenproof skillet over medium heat, add three tablespoons of oil and fry the slices, par batches if necessary, for about three minutes on each side, until lightly browned; add more oil if needed.
While the eggplant is frying, whisk together the rice vinegar, soybeans, sugar, ginger and half the chili in a small bowl. Cut the spring onions into 2-3cm lengths and reserve some of the green ends for garnish.
When the eggplant is cooked, add the sliced spring onions and garlic for the pan, sauté for two minutes, then pour all the soy and vinegar mixture. Bring to a boil, simmer a few more minutes, until reduced and sticky, then remove from the heat.
Lay out the puff pastry so that until it's a little bigger than the frying pan, drape it over the top of the eggplant mixture and tuck it neatly around the sides. Prick everything with a fork, then bake for 25 to 30 minutes, until the pastry is golden brown and the eggplant mixture is bubbling around the edges. Remove, leave to rest for two minutes, then gently unmold onto a board.
Thinly chop the reserved spring onion and coarsely chop the peanuts, coriander and mint. Toss them with the remaining chopped chili and lime juice, sprinkle over the top of the pie, then slice and serve.
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