Eggplant tart Recipe Gluten-free, dairy-free (casein-free) and hypotoxic

ORGANIC INGREDIENTS

• 1 uncooked pie crust 9-inch (23 cm)
• 1 large eggplant (around 560 g)
• 180 g (3/4 cup) salted water
• 1/2 red onion, chopped
• 95 g (1 cup) breadcrumbs
• 2 medium eggs, beaten (90 g)
• 30 ml (2 tbsp) light olive oil
• 5 ml (1 tsp) dried oregano
• 4 medium tomatoes, sliced
• 1/2 red onion, sliced
• Fresh basil, fresh parsley, to taste

PREPARATION

1. Preheat the oven to 180 °C (350 °F).
2. Place the uncooked pie crust in a pie pan (glass deep-dish).
3. Decorate the edges however you like.  4 methods (pdf)
4. Cut three slices of eggplant to a thickness of about 5 mm (1/4 "), sprinkle with coarse salt and sweat for about 15 minutes. Rinse and blot.
5. Peel the rest of the eggplant, cut into cubes, and place in a small saucepan of salted water. Bring to boil, cover, and simmer until the eggplant is tender. Let excess water evaporate, if any.
6. In a food processor or blender, purée the cooked eggplant, chopped onion, breadcrumbs, eggs, oil and oregano.
7. In the pie pan, place half of the eggplant mixture. Cover with half the tomatoes and the sliced onion.
8. Cover with the other half of the eggplant mixture, and again make a layer of tomatoes and onion slices.
9. Place the eggplant slices on top and press gently to ensure they'll stick to the mixture.
10. Garnish with fresh basil and parsley, to taste.
11. Cook on the bottom grill for about 60 minutes or until golden.