Eggplant and ricotta tatin

Surely when we hear the word tatin we think of sweet and apple, indeed this is the traditional of the famous inverted apple tart tatin.

Today we are going to take the idea of ​​the Tatin sisters and we are going to make it in a salty version.

Ingredients: 2-4 people

• 1 large purple eggplant

• 100 g of ricotta cheese

• 1 sheet of puff pastry

• 1 dessert spoonful of cane syrup

• Pinions

• Extra virgin olive oil

• Salt

Preparation:

1. Wash the aubergine under the tap and dry it with paper. Cut it into thin slices. If you have a mandolin, much better because that way all the slices will have the same thickness.

2. We salt the aubergine slices on both sides and put them in a 28 cm Efficient frying pan that we paint with a brush and a drizzle of extra virgin olive oil.

3. We cook the aubergines on both sides, you will see that they are done in a moment and we reserve them on a plate.

4. Once we have them all cooked, we take a 24 cm Efficient Plus low saucepan . We put a heaping tablespoon of cane syrup at the bottom of the saucepan trying to distribute it as best as possible over the entire surface.

5. Next we place half of the aubergines trying to cover the entire surface of the saucepan. Fill with the ricotta cheese trying to distribute it well over the entire surface and finish with another layer of aubergines.

6. We cover with the puff pastry that must be a little larger than the pan to fold the edges. Prick the puff pastry with a lace to prevent it from rising too much.

7. Bake at 180ºC for 15-20 minutes with the preheated oven up-down option or until the puff pastry is golden.

8. We serve with a few raw or toasted pine nuts, we leave it to your liking.

Photography and recipe by MJ .

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