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Miso-Glazed Eggplant and Goat Cheese Tartlets
Andrea

Miso-Glazed Eggplant and Goat Cheese Tartlets

Miso-Glazed Eggplant and Goat Cheese Tartlets are the ultimate easy yet unique appetizer. The tartlets feature a combination of umami-packed miso-glazed eggplant and tangy goat cheese, creating a flavor experience that’s both unexpected and delicious. Perfect for entertaining or adding a gourmet touch to your menu, these tartlets are simple to prepare but deliver maximum flavor.
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Prep Time 20 minutes
Cook Time 22 minutes
Servings: 12 tartlets
Course: Appetizer, Side Dish
Ingredients Method Notes

Ingredients
  

  • 200g puff pastry, thawed if frozen
  • 1 medium eggplant (approximately 250g), diced
  • 30g white miso paste
  • 15ml soy sauce
  • 15ml honey
  • 10ml rice vinegar
  • 100g goat cheese, crumbled
  • 30g pine nuts, toasted
  • 20g fresh basil leaves, chopped
  • 10ml olive oil
  • Salt and pepper to taste

Method
 

  1. Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper.
  2. Prepare the pastry: Roll out the puff pastry on a lightly floured surface to about 3mm thickness. Cut into twelve 8cm circles using a cookie cutter or a glass. Place them on the prepared baking sheet.
  3. Roast the eggplant: In a bowl, toss diced eggplant with olive oil, salt, and pepper. Spread on a separate baking sheet and roast for about 15 minutes until tender.
  4. Make the miso glaze: In a small bowl, whisk together miso paste, soy sauce, honey, and rice vinegar until smooth.
  5. Assemble the tartlets: Once the eggplant is roasted, toss it with the miso glaze until well coated. Spoon the glazed eggplant onto each pastry circle.
  6. Add toppings: Sprinkle crumbled goat cheese and toasted pine nuts over the eggplant.
  7. Bake: Place the tartlets in the oven and bake for about 10 minutes or until the pastry is golden brown and puffed.
  8. Garnish: Remove from oven and let cool slightly. Garnish with chopped fresh basil before serving.

Notes

Here are some creative variations for the Miso-Glazed Eggplant and Goat Cheese Tartlets recipe that incorporate different ingredients and flavors:
  1. Miso-Glazed Mushroom and Truffle Tartlets
    • Replace eggplant with 250g of mixed mushrooms (such as shiitake, oyster, and cremini) for an earthy flavor.
    • Add a drizzle of truffle oil to the miso glaze for an aromatic twist.
    • Top with a sprinkle of fresh thyme leaves before baking.
  2. Sweet Potato and Sage Tartlets with Balsamic Reduction
    • Substitute eggplant with 250g of thinly sliced sweet potatoes.
    • Replace goat cheese with crumbled feta for a tangy contrast.
    • Drizzle with balsamic reduction before serving for added sweetness.
  3. Zucchini and Mint Tartlets with Lemon Ricotta
    • Use 250g of thinly sliced zucchini instead of eggplant.
    • Mix ricotta cheese with lemon zest and mint leaves to replace the goat cheese.
    • Garnish with toasted pine nuts for extra crunch.
  4. Roasted Red Pepper and Olive Tartlets with Basil Pesto
    • Swap eggplant for 250g of roasted red peppers, cut into strips.
    • Spread a thin layer of basil pesto on the pastry before adding toppings.
    • Use mozzarella cheese instead of goat cheese for a milder flavor.
  5. Caramelized Onion and Blue Cheese Tartlets
    • Replace eggplant with 200g of caramelized onions for a sweet-savory profile.
    • Use blue cheese crumbles instead of goat cheese for a bold taste.
    • Garnish with chopped walnuts for texture.
  6. Beetroot and Horseradish Tartlets with Dill Cream
    • Substitute eggplant with 250g of roasted beetroot slices.
    • Mix cream cheese with horseradish and dill to replace the goat cheese.
    • Top with arugula leaves before serving for freshness.
  7. Pumpkin and Sage Tartlets with Brown Butter Glaze
    • Use 250g of roasted pumpkin cubes instead of eggplant.
    • Drizzle tartlets with brown butter mixed with sage leaves after baking.
    • Sprinkle with grated Parmesan cheese for a savory finish.
  8. Spinach and Artichoke Tartlets with Sun-Dried Tomato Pesto
    • Replace eggplant with 200g of sautéed spinach and artichoke hearts.
    • Spread sun-dried tomato pesto on the pastry before adding toppings.
    • Use ricotta or cream cheese instead of goat cheese.
These variations allow you to explore different flavor profiles while maintaining the unique concept of using miso glaze in your tartlets!
 
If you like this unusual recipe try this unusual cookie recipe i created right here!!