Doc V's Healthy Kitchen

Still cooking passionately, although it could seem like I’m not.

This one is too perfect not to share. I was inspired by Georgina Hayden’s new book ‘ Greek, recipes for every day ‘. My version is, of course, a bit ‘healthier 😀.

Eggplant is an awesome ingredient, but you have to prepare it with care ( this means, it has to be cooked enough).

For 2p , slice 2 medium sized eggplants ( 700-800 grams) in 2cm slices. Use 1 table spoon of olive oil in total to oil the baking paper on the tray and the eggplant slices. Bake in the oven at 200° for 40 minutes. Turn halfway. Cool down.

Chop 4 garlic cloves, 2 chili and mix in the cup which you used to oil the eggplant. Put in a round oven dish ( adapted for tarte tatin version). Add 2 table spoons of red wine vinegar, 3 table spoons of pomegranate molasses, 3 teaspoons of zusto ( an artificial sugar which contains less kcal). Heat the pan. Bake for 2-3 minutes while stirring. Add some salt.

Spread the eggplant slices in the pan. Leave them for approximately 10 minutes. Turn ( they will taste even better). Cover with a round puff pastry ( mine is the lighter version of buitoni). Press the sides in between pan and eggplant. Use a fork to make some holes in the dough. Bake in the preheated oven at 200° for 25 minutes approximately.

In the meantime, roast 20 grams of almond flakes. Remove the seeds of a pomegranate. Chop a handful of coriander leaves.

Turn the tarte tatin on a large plate. Spread the pomegranate seeds, the almond flakes and the fresh herbs. Serve.