| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Spanish | 6 | Servings | |
INGREDIENTS
| 1 | Recipe basic bread dough | |
| 4 | T | Virgin olive oil |
| 2 | Eggplant, in 1/4" half moons | |
| 2 | Spanish onions, in 1/8" dice | |
| 2 | Red bell peppers, julienned | |
| 2 | Green peppers, julienned | |
| 24 | Spanish olives | |
| 24 | Anchovy fillets | |
| 2 | Hardboiled eggs, sliced 1/4" | |
| thick | ||
| 2 | c | Fresh tomato, chopped |
INSTRUCTIONS
Make the bread dough. Allow it to rise, punch down hard and roll into two pieces, each 9 inches across and 1/2inch thick. Return to refrigerator. In a 12inch to 14inch saute pan, heat oil until smoking. Add eggplant and onions and cook until softened, about 8 to 10 minutes. Add peppers and continue cooking for 8 to 10 minutes. Allow to cool. Preheat oven to 450 degrees F. Place eggplant pieces around outer edges of bread dough and arrange pepper mixture in center. Arrange olives, anchovies, egg and tomato over and drizzle with olive oil. Season with salt and pepper and bake 15 to 18 minutes, or until dark golden brown. Remove and serve warm or at room temperature. Yield: 2 tarts to serve 6 to 8 people NOTES : Recipes Copyright Mario Batali 1997. All rights reserved. Recipe by: MEDITERRANEAN MARIO #ME1A29 Posted to MC-Recipe Digest by Sue <suechef@sover.net> on Feb 15, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 141
Calories From Fat: 45
Total Fat: 5g
Cholesterol: 13.6mg
Sodium: 837.5mg
Potassium: 346.6mg
Carbohydrates: 17.7g
Fiber: 1.9g
Sugar: 7.4g
Protein: 7.3g