EGGPLANT TORTE
This is a dramatic dish, like a molded eggplant parmesan inside a double crust. It makes a great vegetarian dinner party main dish.
Provided by Martha Rose Shulman
Categories dinner, main course
Time 1h45m
Yield One 10-inch torte, serving ten
Number Of Ingredients 8
Steps:
- Prepare the pie dough. While it is rising, prepare the filling for the torte. Salt the eggplant slices on both sides, and let stand for 30 minutes. Meanwhile, preheat the oven to 450 degrees and make the tomato sauce.
- Rinse the eggplant slices, and blot dry with paper towels. Line baking sheets with foil, and oil the foil with olive oil. Place the eggplant rounds on the baking sheet, and brush the tops with olive oil. Bake in the oven until tender and beginning to color, 15 to 20 minutes. They will dry out on the surface but feel soft when you press on them. Remove from the oven, and fold the foil over the eggplant slices, enclosing them so they'll continue to steam and soften. Turn the oven down to 375 degrees.
- Generously oil a 10-inch spring-form pan or cake pan. Roll out two-thirds of the dough to a large, thin round, and line the pan, making sure that there is some overhang all the way around the edge. Beat the eggs in a large bowl, and use a bit to brush the bottom and sides of the crust. Remove 1 tablespoon for brushing the top crust, and set aside. Stir the tomato sauce into the bowl of beaten eggs, and combine well.
- Line the pastry with half the eggplant slices, overlapping them slightly. Sprinkle half the Gruyère over the eggplant, and top with half the egg and tomato sauce mixture. Sprinkle with half the Parmesan. Repeat the layers.
- Roll out the remaining dough, and place it over the top of the torte. Fold in the overhanging bottom crust and pinch the edges together, then pinch an attractive lip around the rim of the pan. Brush the top crust with the beaten egg you set aside, and make a few slits in it with the tip of a knife. Bake 50 minutes to one hour, until golden brown. Remove from the oven and allow to sit for at least 20 minutes before cutting. Serve hot or room temperature, cut in wedges.
Nutrition Facts : @context http, Calories 268, UnsaturatedFat 9 grams, Carbohydrate 24 grams, Fat 16 grams, Fiber 5 grams, Protein 9 grams, SaturatedFat 6 grams, Sodium 543 milligrams, Sugar 8 grams, TransFat 0 grams
EGGPLANT ROLLATINI
Want to learn how to cook eggplant? Here's where to start. These authentic eggplant roll-ups may take some time to prepare, but the end result is restaurant-quality. Your family will request this recipe time and again. -Nancy Sousley, Lafayette, Indiana
Provided by Taste of Home
Categories Dinner
Time 1h30m
Yield 5 servings.
Number Of Ingredients 31
Steps:
- Peel and slice eggplant lengthwise into fifteen 1/8-in.-thick slices. Place in a colander over a plate; sprinkle with salt and toss. Let stand 30 minutes., Meanwhile, for sauce, in a large saucepan, saute onion in oil. Add garlic; cook 1 minute longer. Stir in remaining sauce ingredients. Bring to a boil. Reduce heat; simmer, uncovered, until flavors are blended, stirring occasionally, 20-25 minutes. Rinse and drain eggplant., In a large bowl, combine filling ingredients; set aside., Place eggs in a shallow bowl. In another shallow bowl, combine bread crumbs, 1/2 cup Parmesan cheese, garlic, parsley, salt and pepper. Dip eggplant in eggs, then bread crumb mixture., In an electric skillet or deep skillet, heat 1/2 in. of oil to 375°. Fry eggplant in batches until golden brown, 2-3 minutes on each side. Drain on paper towels., Preheat oven to 375°. Spoon 1 cup sauce into an ungreased 13x9-in. baking dish. Spread 2 rounded tablespoons filling over each eggplant slice. Carefully roll up and place seam side down in baking dish. Spoon remaining sauce over roll-ups. Sprinkle with remaining Parmesan cheese. Cover and bake until bubbly, 30-35 minutes.
Nutrition Facts : Calories 726 calories, Fat 48g fat (15g saturated fat), Cholesterol 181mg cholesterol, Sodium 3182mg sodium, Carbohydrate 44g carbohydrate (19g sugars, Fiber 7g fiber), Protein 35g protein.
TOMATO-EGGPLANT TORTINO
The first new recipe for my garden's tomatoes & White Lightening eggplant! Am imagining stacks of yellow, red, black, white & green tomatoes all summer long. From Silvano Merlo, executive chef of the Monterey Marriott in California. He starts with eggplant, tomato, and cheese slices of the same size so they stack neatly. I may not be so compulsive.
Provided by Busters friend
Categories Lunch/Snacks
Time 25m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Combine oil and minced thyme, basil, and parsley.
- Trim eggplant ends and discard. Rinse eggplant, cut into 24 equal rounds, and brush lightly with some of the herb oil.
- Rinse and core tomatoes, then trim thin slices off tops and bottoms. Cut yellow tomatoes into 24 equal rounds; cut red tomatoes into 12 equal rounds.
- Cut cheese into 12 equal rounds.
- Lay tomato slices in a 10- by 15-inch pan. Drizzle with herb oil and sprinkle with salt and pepper.
- Lightly oil a barbecue grill over a solid bed of medium-hot coals or medium-high heat on a gas grill (you can hold your hand at grill level only 3 to 4 seconds). Lay eggplant on grill; close lid on gas barbecue. Cook eggplant, turning once, until soft when pressed, 5 to 7 minutes total. Let cool.
- For each tortino, stack 1 slice each yellow tomato, eggplant, mozzarella, and red tomato, then top with 1 more slice each eggplant and yellow tomato. Set stacks on a platter. Reserve 2 teaspoons of pan juices from tomatoes; use remainder in other salads.
- In a 2- to 3-quart pan over high heat, boil vinegar until reduced to 2 tablespoons, 5 to 7 minutes, stirring as it nears the end of cooking.
- Mix the reserved tomato juices with vinegar and drizzle over tortinos. Garnish with thyme sprigs.
Nutrition Facts : Calories 217.7, Fat 18.6, SaturatedFat 5.4, Cholesterol 22.4, Sodium 183.7, Carbohydrate 6.6, Fiber 2.5, Sugar 3.7, Protein 7.5
EGGPLANT TORTA
Provided by Molly O'Neill
Categories dinner, project, main course
Time 2h45m
Yield Six servings
Number Of Ingredients 19
Steps:
- Combine olive oil, onions and garlic in a nonstick skillet. Cook over medium heat until onions are tender, about 3 minutes. Add the ground lamb. Stir for 1 minute. Add the cinnamon, cardamom, paprika and cumin. Cook for 2 minutes, stirring constantly. Transfer lamb to a bowl. Season with 1/2 teaspoon salt and pepper. Set aside.
- Cut the eggplants into 1/4-inch-thick slices crosswise. Place in a colander. Sprinkle with 1 tablespoon of the salt. Set aside to drain for 30 minutes. Rinse and pat dry. Slowly grill over hot coals until very soft, about 5 minutes per side. Set aside.
- Grill the tomatoes until charred. Set aside to cool. Peel, core and seed. Combine the tomatoes, grated lemon rind, sugar, remaining salt, pepper and vinegar in a nonstick skillet. Simmer until sauce thickens, about 30 minutes. Set aside.
- Brush a round, 1-quart, 8-inch- diameter baking dish with the olive oil. Put the narrow end of one eggplant strip in the center of the dish. Fold it into the shape of the dish and let it hang over the side. Repeat with the other strips, overlapping by 1/4 inch, until the dish is completely lined. Spread a thin layer of the tomato sauce over the eggplant. Spread a layer of lamb over the sauce. Top with 1/2 cup of the feta cheese. Lay 4 eggplant strips over the cheese. Repeat with the sauce, more lamb and feta. Lay 3 strips of eggplant over the feta. Fold the overlapping eggplant over the top. Cover with foil and bake until tender, about 1 hour. Serve with fresh tomato chutney.
Nutrition Facts : @context http, Calories 437, UnsaturatedFat 13 grams, Carbohydrate 32 grams, Fat 27 grams, Fiber 14 grams, Protein 21 grams, SaturatedFat 12 grams, Sodium 1454 milligrams, Sugar 19 grams
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