My brother and I have an annual tradition for Christmas, where his gift to me is a ticket to one day of the Boxing Day test, and mine to him is a picnic lunch for my brother and sister-in-law and their guests at the cricket that day. It’s a pretty good deal all round, except for the fact that my entry into the MCG seems to be the cue for everyone to forget how to bat properly – I’ve watched four batting collapses in four days of cricket over the last three years. But this year, I was in luck, and got to spend a fabulous day yesterday watching India play test cricket as though they were playing a one day match, and the batting was spectacular (the less said about Australia’s fielding, the better. Let’s just say that the batsmen spent most of the day throwing caution to the wind and hitting fours all over the place with impunity. I loved it.).
I always over-cater, and never more so than this year, especially because my mother inexplicably decided to bring lunch for her and dad. Apparently, it didn’t occur to my mother that I would be catering for them as well. Anyone would think she had never met me…
Anyway, I made a big beetroot and carrot salad, and planned to make spiced roast pumpkin pasties, only I was really tired when making the pastry and quadrupled the flour when I meant to double it… and of course once I figured that out, I had to add more of everything else and had way too much pastry, so I decided to throw together some eggplant tarts as well. Naturally, these turned out to be the hit of the day, which is a bit of a pest, since I hadn’t written down anything I’d done. Or taken any photos, which is why these ones are so bad.
So this is my attempt to reconstruct said tarts, because they really were tasty, and I’d like to make them again sometime.
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90 ml olive oil
90 ml cold water
380 g flour (3 cups)
1 tsp herbed salt – I used the Garlic Lovers Spice from Gewürzhaus
1 tablespoon sesame seeds
1 egg + 1 egg yolk
2 cloves garlic
2 medium eggplants
1/4 cup white wine
2 roasted peppers, sliced
1 x 180 g container Persian Feta, drained
a large handful of mint leaves, finely chopped