Eggplant Tatin Recipe

Ingredients:

• 2 large eggplants, sliced into 1/4 inch rounds
• 2 tablespoons olive oil
• 2 tablespoons butter
• 1/4 cup brown sugar
• 1/4 cup balsamic vinegar
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 sheet puff pastry, thawed according to package instructions

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large bowl, combine the eggplant slices, olive oil, thyme, salt, and black pepper. Toss to coat.
3. In a 10-inch ovenproof skillet, melt the butter over medium heat. Add the brown sugar, balsamic vinegar, and 1/4 cup water. Cook until the sugar is dissolved and the mixture is bubbly, stirring occasionally.
4. Add the eggplant slices to the skillet and arrange them in a single layer, slightly overlapping each other.
5. Roll out the puff pastry sheet on a lightly floured surface to a 10-inch round. Place the pastry round over the eggplant slices, tucking the edges of the pastry down into the skillet.
6. Bake for 25 to 30 minutes, or until the pastry is golden brown and puffed.
7. Remove the skillet from the oven and let cool for a few minutes.
8. Place a large plate over the skillet and quickly invert the tatin onto the plate.
9. Serve warm, garnished with fresh thyme leaves if desired.

Verdict:

Eggplant tatin is a delicious and unique way to enjoy this versatile vegetable. The combination of sweet and savory flavors in this dish is sure to please. The buttery, flaky puff pastry adds a lovely texture to the soft and tender eggplant. This recipe is sure to impress your guests and become a new favorite in your recipe book.

Serving Suggestions:

This dish makes a great vegetarian appetizer or side dish for any meal. Pair it with a fresh salad or roasted vegetables for a complete meal. Enjoy it with a glass of crisp white wine or a light red wine such as Pinot Noir.