Eggplant and potato tarts

Serves 4

Ingredients

4 tbsp (80ml) olive oil
2 medium eggplants, sliced
4 potatoes, thinly sliced
2 onions, sliced
2 cloves garlic, sliced
1 tbsp parsley, chopped
2 sheets puff pastry

Method

Preheat oven to 200°C conventional (180°C fan-forced)

Heat 1 tablespoon of oil in a large frypan. Cook eggplant slices over medium heat until golden and soft. Remove to a plate. Add 1 tablespoon oil and cook potatoes until tender and starting to brown. Remove to a plate.

Add 1 tablespoon oil and cook onion and garlic over very gentle heat for 6-8 minutes until starting to caramelise. Season well with salt and pepper then stir through chopped parsley.

Use a small bowl or cookie cutter as a guide to cut four circles from each pastry sheet. Place on a tray lined with baking paper. Divide onion mixture between each disc, being sure to leave a border. Top with cooked eggplant and potatoes. Brush a little extra oil on the pastry border.

Bake for 14 minutes until pastry is puffed and golden. Serve with a green salad.