ecotrain Simple vegan cooking on a budget monthly ! : Eggplant and Tomato Tart🥧🍆🍅

Good afternoon dear friends !!!

Following the initiative of Hive account@ecotrain, to encourage us to eat healthier and more natural, I want to share with you this very delicious, super easy and inexpensive vegan recipe, consisting of a rich tart with aubergine and tomato sauce, which in addition to being tasty, provides all the nutrients of two vegetables such as eggplant that is rich in vitamins A, B1, B2, C and minerals such as potassium, phosphorus and magnesium, ideal for strengthening the immune system and protecting us from other diseases. For its part, the tomato contains vitamin C, which is a powerful natural antioxidant and an excellent vitamin A to strengthen our eyes.

With this recipe, in addition to enjoying its delicious flavor, we take advantage of the wonderful benefits of these two vegetables.

You will need the following ingredients:

For the tart:

• 1 cup of wheat flour.
• ½ cup of soy, olive oil or your preference.
• ½ teaspoon of salt.
• 3 tablespoons of cold water.

preparation:

In a container pour the flour, oil, salt and water, knead well, until a smooth and homogeneous dough is formed, then you must wrap it in a plastic or kitchen bag and put it in the refrigerator for half an hour, then with a roller. Stretch the dough and place it in your pan or tray, remove the excess edges, and with the help of a fork, peel it so that the dough does not fluff and gives a crunchy cake.

For filling:

• 2 aubergines.
• 2 chopped tomatoes.
• Aromatic herbs (basil and oregano)
• A tablespoon of sugar or honey.
• 1/2 cup of water.
• 1 tablespoon of wheat flour.
• Salt and pepper to taste.

preparation:

Now we make the filling, for which we must roast the two aubergines, remove the pulp (reserve); then in a pot we place the chopped tomatoes and the aromatic herbs, we dissolve the tablespoon of flour in the cup of water and add, likewise, the tablespoon of sugar or honey, let it cook over medium heat for 15 minutes, until a sauce to form, then add the pulp of the roasted eggplant and allow the flavors to incorporate, cook for 10 minutes, and adjust the salt and pepper.

Finally we take the base of the cake and pour the aubergine and tomato sauce, spread it on the cake and bake for half an hour, until the cake batter turns golden.

Ready!! Enjoy this recipe, which you will surely fall in love with.

Thanks for reading my post… They are loved !!!