Lunch

Eggplant Tatin with Tomme de Savoie & Herb Oil

Name: Eggplant Tatin with Tomme de Savoie & Herb Oil
Prep time: 20 min
Cook time: 55 min
Total time: 75 min
Yield: 2 servings
Ingredients: 1 medium eggplant, cut lengthwise into ⅛-inch slices; 2 medium yellow onions, halved and sliced thin; 4 tablespoons butter, divided; 1 tablespoon balsamic vinegar; 1 teaspoon honey; sea salt and cracked black pepper to taste; 1 sheet (about 4 oz) defrosted all-butter puff pastry; 3 ounces Tomme de Savoie or similar alpine cheese, sliced thin; 3 tablespoons extra-virgin olive oil; 1 tablespoon fresh basil, packed; ½ cup fresh flat-leaf parsley, packed; 1 small clove garlic, minced; 1 teaspoon lemon juice

Thin-sliced eggplant and sweet onions are layered in a cast-iron skillet and cooked down until deeply caramelized, then topped with puff pastry and baked until golden. Inverted onto a plate to reveal a glorious caramelized face, finished with creamy Tomme de Savoie and a drizzle of basil-parsley herb oil.

1000calper serving 18gprotein 56gcarbs 80gfat 20min prep 55min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this