Aubergine and onion tart from The Cardamom Trail: Chetna Bakes with Flavours of the East (page 88) by Chetna Makan

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Coriander and mint chutney; Cucumber raita

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • anya_sf on May 07, 2019

    I made my own sun-dried tomato paste by soaking dried tomatoes, draining, and pureeing with some olive oil. Once the eggplant and onions were cooked, the tart came together quickly. I added extra cheddar on top. Despite the massive amount of toppings, the tart baked up crisply enough that slices could actually be lifted, although a fork and knife are recommended. The tart tasted great on its own, but was also good with the suggested cucumber raita, which changed the flavor profile of the tart.

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