Eggplant Charlotte
Description
Homemade pastries for tea. If you’ve never tried apple charlotte with eggplants before, don’t put it off—make it sometime, because it’s very tasty and easy. Use this recipe as a base and adjust it to taste with any ingredients that go well together flavour-wise. The recipe calls for a 21–22 cm diameter springform pan. Serve warm or chilled. Ideal with tea.
Instructions
- 1
Step 1
Prepare the ingredients.
- 2
Step 2
Peel the eggplants, cut into half-moons, and fry in vegetable oil until tender. If the eggplants are bitter, sprinkle them with salt beforehand and let stand for 15–20 minutes, then fry.
- 3
Step 3
Chop the onion and mushrooms.
- 4
Step 4
After you have sautéed the eggplants, sauté the onions and mushrooms in vegetable oil.
- 5
Step 5
Slice the tomatoes into wedges in whatever shape you like.
- 6
Step 6
Whisk the eggs.
- 7
Step 7
Pour the milk into the beaten eggs and mix.
- 8
Step 8
Mix the dry ingredients: flour, salt, baking powder. Add them to the egg–milk mixture.
- 9
Step 9
Mix the dough until smooth and uniform.
- 10
Step 10
Prepare a baking pan; a springform pan works best. Line the bottom with parchment paper, butter the sides, dust lightly with flour, then tap off the excess flour. Pour half the batter into the pan and level it evenly.
- 11
Step 11
Place half of the eggplants and half of the sautéed mushrooms on the dough.
- 12
Step 12
Pour out the second half of the batter.
- 13
Step 13
Arrange the remaining eggplants, then place the mushrooms on top. Top with tomato slices.
- 14
Step 14
Sprinkle the top with grated cheese and dried (or fresh) basil.
- 15
Step 15
Preheat the oven to 180 degrees and bake the Sharlotka for about 45 minutes until done.
- 16
Step 16
Transfer the finished charlotte to a serving dish and bring it to the table. It is very delicious; eggplant charlotte is good both hot and cold.