Tartlets with eggplant, feta cheese and nuts
20 servings
30 minutes
Tartlets with eggplants, feta cheese, and nuts are a vibrant combination of flavors that will transport you to the heart of Georgian cuisine. Eggplants soaked in soy sauce acquire a rich aroma that is beautifully complemented by salty feta and crunchy walnuts. Cherry tomatoes add freshness, while garlic and parsley provide a light spiciness. This dish is perfect for a festive table as the miniature tartlets are not only convenient for serving but also visually appealing. Georgian cuisine is renowned for its ability to harmoniously combine ingredients to create rich and memorable flavors, and these tartlets are a bright example of such culinary art.
1
Prepare all the ingredients.
2
Cut the eggplants into small cubes. Place the eggplants in a pan with heated oil and fry, stirring, for 3 minutes.
- Eggplant: 200 g
- Vegetable oil: 50 ml
3
Pour soy sauce into the pan, fry the eggplants for another 2 minutes, and let cool.
- Soy sauce: 50 ml
4
Cut cherry tomatoes into quarters.
- Cherry tomatoes: 150 g
5
Cut the cheese into 5 mm cubes.
- Brynza cheese: 150 g
6
Tear off the leaves of the parsley and chop them.
- Parsley: 20 g
7
Chop the nuts finely, but do not turn them into dust.
- Walnuts: 50 g
8
Mix eggplant, feta cheese, tomatoes, nuts, chopped parsley, and garlic pressed in a bowl. Add pepper.
- Eggplant: 200 g
- Brynza cheese: 150 g
- Cherry tomatoes: 150 g
- Walnuts: 50 g
- Parsley: 20 g
- Garlic: 1 clove
- Ground black pepper: to taste
9
Put the filling into the tartlets.
- Tartlet shells: 20 pieces
10
Serve tartlets with eggplants at the festive table.