Tartlet of aubergine & salmon

Easy, rich & beautifully indulgent


  • 8 slices of aubergine, 1cm thick
  • 8 slices mozzarella
  • 16 basil leaves
  • 2-3 slices smoked salmon
  • 2 tbsp roasted pistachios
  • 1 tbsp roasted sesame seeds
  • 1 tsp thyme, finely chopped
  • 1 tsp Madras curry
  • 2 tsp ras el hanout
  • 1 tsp salt and pepper
  • Sesame oil

How to make

Combine the salt, pepper, and the pistachio nuts with the sesame seeds, thyme, curry, and ras el hanout. Fry the aubergines on both sides on the cooking plate with some sesame oil until they are nicely coloured.

Put mozzarella on the slices and sprinkle them with your spice mix. Add a couple of basil leaves to each, and finish with smoked salmon. Once the mozzarella has melted, these gorgeous tartlets are ready to serve.