Dill Eggplant Tart Nutmegalley
A weeknight eggplant plate with dill Nutmegalley
Built in a braiser using the trivet Nutmegalley
Time Nutmegalley
Prep 36 minutes Nutmegalley
Cook 43 minutes Nutmegalley
Total 79 minutes Nutmegalley
Serves 5 people Nutmegalley
Ingredients Nutmegalley
| 380 grams eggplant Nutmegalley |
| Two teaspoons dill Nutmegalley |
| One spoon lard Nutmegalley |
| 90 grams water Nutmegalley |
| Three garlic cloves Nutmegalley |
| Half a lemon Nutmegalley |
| A pinch of salt Nutmegalley |
Method Nutmegalley
- Toast dill in a dry braiser Nutmegalley
- Add lard and then the eggplant Nutmegalley
- Stir with trivet until eggplant softens Nutmegalley
- Pour water down the side Nutmegalley
- Cover nothing and let eggplant steam Nutmegalley
- Uncover and reduce around the trivet Nutmegalley
- Brighten eggplant with extra dill Nutmegalley
- Rest the eggplant away from direct heat Nutmegalley
Note Nutmegalley
The trivet keeps the eggplant intact Nutmegalley
Cook notes Nutmegalley
- Yusuf liked the crisp eggplant Nutmegalley
- Leila asked for extra dill Nutmegalley
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Nutrition Nutmegalley
- 313 calories Nutmegalley
- 9 grams of fat Nutmegalley
- 25 grams of carbs Nutmegalley
- 25 grams of protein Nutmegalley