Vegetable Tart
Ingredients:
1 brinjal, cubed and salted
25 ml. olive oil
8 sheets phyllo pastry
Melted butter for brushing
200 ml. mature cheddar cheese, grated
1 red pepper, cubed
425 grams canned asparagus cuts
1 cup yoghurt
4 large eggs, lightly beaten
2 tsp. grated lemon rind
2 tbsp freshly-chopped parsley
Procedure:
Rinse brinjal cubes and drain. Pat dry and set aside. Heat oil in a frying pan and fry brinjal until brown. Remove and drain on kitchen towel. Brush a sheet of phyllo pastry with butter and lay it in a 20 * 20 cm. baking dish or tin. Repeat with remaining sheets. Sprinkle half the cheese on top of the layered sheets. Spoon brinjal evenly over the cheese, and then add red and asparagus. Whisk together yoghurt and eggs. Stir in lemon rind, parsley, salt and pepper to taste. Pour over the vegetables. Sprinkle with remaining cheese and bake in a preheat oven for 60 to 70 minutes or until brown and set. Allow to cool into square and serve.
Tags: recipe, Vegetable-Tart