Tartelette with Sicilian Caponata and ‘sweet and sour’

Name: Tartelette with Sicilian Caponata and ‘sweet and sour’
Ingredients: 2 units.items Garlic cloves; 150 g Onion (diced); 500 g Eggplant (diced); 150 g Celery (diced); 50 g Capers; 150 g Red bell pepper (diced); 80 g Green olives (sliced); 200 g Passata; 80 g Lemon Garlic Sweet & Sour; 3 g Salt; 3 g Black pepper; 50 g Dried apricots (diced); 75 g Parsley; 200 g Baba Ganoush; 100 g pine nuts; 30 g Ras el Hanout; 150 g pine nuts; 20 g Honey; 30 g Ras el Hanout; 3 g Salt; 20 g Basil leaf; 150 g Cream cheese; 40 g BBQ Sweet & Sour; Savory tartelette shells; Basil cress

With dried apricot, aubergine-pine nut cream, ras el hanout pine nuts, basil cream.This recipe is for approximately 80 bites.

Ingredients

2units.itemsGarlic cloves

150gOnion (diced)

500gEggplant (diced)

150gCelery (diced)

50gCapers

150gRed bell pepper (diced)

80gGreen olives (sliced)

200gPassata

80gLemon Garlic Sweet & Sour

3gSalt

3gBlack pepper

50gDried apricots (diced)

75gParsley

200gBaba Ganoush

100gpine nuts

30gRas el Hanout

150gpine nuts

20gHoney

30gRas el Hanout

3gSalt

20gBasil leaf

150gCream cheese

40gBBQ Sweet & Sour

Savory tartelette shells

Basil cress

Preparation

Sauté the onion and garlic.
Add the eggplant and cook along.
Add the red bell pepper and celery and cook along.
Add all remaining ingredients, except the parsley.
Simmer everything together for about 10 minutes until nicely combined (should not be too wet), add the parsley and let it infuse overnight for a great flavor.

Blend the Baba Ganoush in the food processor until smooth together with the pine nuts and Ras el Hanout.
Place in a piping bag.

Mix the pine nuts with the honey, Ras el Hanout, and salt.
Bake at 140°C on parchment paper.
Stir every 5 minutes until they are nicely golden brown and dry.
Save for later.

Blend the basil leaves together with the cream cheese and the BBQ Sweet & Sour until smooth.
Place in a piping bag.

Pipe a layer of eggplant cream into the tartelette shell.
Place a generous spoonful of Caponata Siciliana on top so the shell is nicely filled.
Pipe a dollop of basil cream on top.
Finish with the Ras el Hanout pine nuts and a leaf of basil cress.