Roasted vegetable tartare is a great replacement for the meat version of this dish. I used three vegetables: eggplant, tomatoes and peppers to prepare this tartare. First, I baked the vegetables in the oven, then chopped them finely and seasoned them to taste. Despite the fact that the tartare was made only from vegetables, it was very filling.
Ingredients for vegetable tartare.
- 500 g tomatoes
- 500 g bell peppers
- 3 sprigs of fresh rosemary
- 4 tablespoons of olive oil
- 2 teaspoon of salt
- 300 g eggplant
- 1/3 teaspoon of black pepper
- 1 tablespoon of olive oil
- 2 tablespoons of lemon juice
- green olives
- a bunch of parsley
- red onion
- egg yolk
- mini crackers
How to make tartare from baked vegetables.
Wash the eggplant and cut it into cubes. Put it in a bowl and add 1 teaspoon of salt. Mix and set it aside for 30 minutes. After 30 minutes, drain any excess juice.
Dice the tomatoes and peppers into large cubes. Stir in the chopped eggplant, 1 teaspoon of salt, olive oil, pepper and rosemary. Place the vegetables in an ovenproof baking dish. Cover the dish with a lid or aluminium foil and put it in an oven preheated to 180 degrees Celsius for 40 minutes. After 40 minutes, carefully remove the lid, increase the temperature to 200 degrees and continue baking for another 50 minutes. Once done, allow the baked vegetables to cool down.
Finely chop cold vegetables with a knife. Season to taste with olive oil and lemon juice. Put a portion of the vegetables on a plate. Make a little well in the center for the yolk. Arrange finely chopped olives, onion, parsley and crackers around the vegetable pile.
Good to know when making tartare.
I formed the tartare with a metal hoop. It had a diameter of 9 centimetres and a height of 3.
If the vegetables release a lot of juice during baking, some of the juice should be removed at the end. The consistency of the vegetables after cutting should not resemble that of a soup, on the contrary, it should be quite dense.
After roasting the vegetables, remove the rosemary sprigs and only chop the vegetables after the sprigs have been taken out.
I removed the seeds from the peppers and baked the tomatoes with them.
Before adding the egg yolk to the tartare, it must be scalded with boiling water. Depending on how many servings you prepare, you need as many yolks. The same goes for the other additions. It’s good to serve the tartare with more types of them.
I served the tartare with crackers that were flavoured with tomatoes and basil. You can use crackers of any flavor or replace them with toasted bread or baguette.
Are you looking for dishes made from baked vegetables? If so, try our recipe for Celeriac puree.