The culinary obsession taking over the web: the secret to the savory eggplant tart that’s driving everyone crazy
The culinary obsession taking over the web: the secret to the savory eggplant tart that’s driving everyone crazy
The culinary obsession taking over the web: the secret to the savory eggplant tart that’s driving everyone crazy
THE COMPONENTS OF THE RECIPE: INGREDIENTS AND DOSES
To make this extraordinary eggplant pie for about 4-6 people, you need fresh, top-quality ingredients. The combination of the vegetable ingredients with the protein and binding agent will ensure an optimal consistency.
Fresh aubergines: 2 or 3 medium-sized units (preferably globular or elongated, firm to the touch)
Whole eggs: 3 medium-sized units
Grated cheese: 50 grams (Parmigiano Reggiano or Grana Padano for an intense flavor)
Stringy cheese: 150 grams (well-drained pizza mozzarella, diced scamorza or provola)
Flour or starch: 2 heaped tablespoons (useful for giving structure and binding the dough, retaining moisture)
Olive oil: enough for the initial cooking of the aubergines and for greasing the pan
Garlic: 1 clove (optional, to flavor the base)
Fresh herbs: a nice sprig of fresh basil or chopped parsley
Salt and ground black pepper: as much as needed to adjust the flavor to your taste
STEP-BY-STEP PROCEDURE: HOW TO CREATE A MASTERPIECE
Making this rustic cake is extremely straightforward, but requires attention to a few key steps to achieve the stringy, dry consistency that has made it famous online.
Preparing and cooking the eggplant: Start by thoroughly washing the eggplant. Trim the ends and cut them into evenly sized cubes, about 1.5 centimeters on a side. In a large nonstick skillet, heat a generous drizzle of olive oil (if desired, you can lightly sauté a whole garlic clove and then remove it). Add the eggplant cubes to the hot pan. Cook over medium heat for about 10-15 minutes, stirring gently occasionally, until golden brown, tender, and have absorbed most of their moisture. Season with salt and pepper toward the end of cooking, then turn off the heat and let them cool.
To prepare the binding mixture: In a large bowl, crack the three whole eggs. Beat them vigorously with a fork or hand whisk, along with a pinch of salt and black pepper. Add the 50 grams of grated cheese and the fresh basil, torn by hand to release its full aroma. Add the two tablespoons of sifted flour, stirring constantly to avoid any lumps, until you obtain a smooth, thick, and even batter.
Combine the ingredients and assemble: Take the warmed eggplant cubes and pour them directly into the bowl with the egg and flour mixture. Add two-thirds of the diced string cheese (reserving the remaining portion for the final coating). Mix all the ingredients thoroughly with a spatula, ensuring the batter completely coats each eggplant piece.
Baking step: Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit). Lightly grease the base and sides of a circular baking pan (about 20-22 centimeters in diameter) with oil, or line it with a sheet of wet, wrung-out parchment paper for better adhesion. Pour the batter into the pan, smoothing the surface with the back of a spoon to ensure even coverage. Spread the remaining melted cheese over the surface, creating a generous layer that will turn golden brown during baking.
Baking and serving: Place the pan on the middle rack of the oven and bake for about 25-30 minutes. During the last 5 minutes of baking, you can turn on the broiler to intensify the browning. Once baked, remove the tart from the oven and let it rest in the pan for at least 10 minutes before cutting. This will allow the juices to settle and ensure the pie is perfectly firm when cut, revealing an extraordinarily rich, fragrant, and incredibly chewy interior.
