Vegetable Tartare
This vegetable tartare offers a flavourful, smoky alternative to traditional tartare, blending roasted aubergine with bright pickles, olives, shallots, and capers. Finished with tomato puree, spices, and a hint of Tabasco, the mixture is shaped into ring-mould portions and paired with toasted whole-wheat bread. A colourful, plant-focused dish ideal for elegant plating.
- 1 hour
- EASY
- 4
- SOY, GLUTEN
Estimated Nutrition per Portion
Estimated Nutrition per Portion
- 390 kcal Calories
- 10 g Protein
- 32 g Carbohydrates
- 24 g Fat
- 8 g Fibre
- 7 g Sugar
Ingredients
| Quantity | Prep Instructions | ||
| Imperial | Metric | ||
| Tartare Base | |||
| Eggplants | 2 each | ||
| Olive oil | 30 g | ||
| Tomato Purée | 30 g | ||
| Soy Beans | 210 g | Cooked | |
| Green Olives | 30 g | Pitted | |
| Pickles | 30 g | Finely Chopped | |
| Ketchup | 50 g | ||
| Shallots | 30 g | Finely Chopped | |
| Sweet paprika | 5 g | ||
| Red tabasco | 2 g | ||
| Salt | 2 g | ||
| Garnish & accompaniment | |||
| Caper apples | 40 g | ||
| Shallots | 30 g | Sliced into rings | |
| Whole wheat toast | 4 slices | ||
| Olive oil | As needed | ||
Method
-
Roast the Eggplant:
- Brush eggplants with olive oil and place on a baking tray lined with parchment paper.
- Roast at 180°C for about 45 minutes, turning 3 times for even cooking.
- Remove from the oven and allow to cool slightly.
-
Prepare the Eggplant Flesh:
- Halve the roasted eggplants lengthwise.
- Season lightly, then scoop out the flesh using a spoon.
- Place in a fine sieve and allow excess liquid to drain.
-
Make the Tartare Mixture:
- Transfer the drained eggplant flesh to a bowl.
- Add tomato purée, soybeans, olives, pickles, ketchup, finely chopped shallots, paprika, Tabasco, and salt.
- Mix thoroughly until the tartare is evenly combined.
-
Shape and Plate:
- Use an 8 cm ring mould to portion the tartare onto 4 plates.
- Top with caper apples and shallot rings.
-
Toast the Bread:
- Brush whole-wheat toast slices with olive oil on both sides.
- Toast in a pan or oven until golden and crisp (approx. 1 minute per side).
-
Serve:
- Serve each tartare with toasted whole-wheat bread.
- Garnish creatively with potato chips, mustard caviar, or fried vegetables if desired.
