The aubergine tartlets
Instructions
2_15082 250 g AUBERGINE TARTLETS of pasta Brisa 3 eggplants 2 onions, 2 eggs, 50 cl milk, 60 g butter, 40 g flour, 1 pinch of herbes de Provence, 4 sprigs of basil, 1 teaspoon of miso, olive oil, salt and pepper.
Peel, chop the onions and let them dry 5 minutes in oil.
Prepare a bechamel sauce: melt 30 g butter, Add flour, mix and pour in milk gradually; salted, spiced with ground pepper and cook 5 minutes; Add the onions, herbs of Provence, and miso.
Continue cooking for about 20 minutes over low heat, stirring regularly.
When cooked, blend with Mixer.
Clean the aubergines and cut them into cubes.
Fry them in oil then drain thoroughly and when done, with two-thirds of the sauce.
Bring to a boil, add salt and pepper and let cool.
Preheat oven to 200° roll out the pasta BRISA crop it into 8 discs, including four slightly larger pie mould moulds; the latter lined with larger disks, and distributed the cold filling, cover with smaller disk and close excess dough sealing well.
Brush the tarts with melted butter and bake for 30 minutes.
