VCE: Eggplant Torta

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* Exported from MasterCook *

 

Eggplant Torta

 

Recipe By : Vegetarian Cooking for Everyone, Deborah Madison, page 495

Serving Size : 6 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Pies And Pastry

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 1/2 pounds eggplant -- sliced lengthwise

(1/3 inch thick)

3 tablespoons olive oil

plus extra oil or butter for the pan

Salt and freshly milled pepper

1 large chard bunch -- stems discarded

1 onion -- finely diced

2 pinches saffron threads

2 large garlic cloves -- minced

OR put through a press

1/4 cup chopped basil

1/3 cup grated gruyere

3/4 cup fresh goat cheese -- about 3 ounces

3 tablespoons freshly grated Parmesan

3 eggs -- BEATEN WITH

1 tablespoon water

Fresh Tomato Sauce

OR Goat Cheese Sauce

(see separate recipes)

 

This is definitely a dish to make when presentation counts. It's not

particularly difficult, but it does involve at least an hour to make and

assemble the parts. The torta holds its heat well and needn't be served

piping hot. In fact, it's excellent at room temperature.

 

SERVES 6 TO 8

 

Preheat the oven to 425F. Unless it's garden fresh, salt the eggplant, let

stand 30 minutes, then blot dry. Brush both sides of the eggplant with

oil, lay them on a sheet pan, and bake until the bottom is browned, after

about 12 minutes. Turn and bake to brown the second side, about 10

minutes. Remove and season with salt and pepper.

 

Meanwhile, finely chop the chard. Heat 3 tablespoons oil in a wide skillet

over medium heat, add the onion, and sprinkle on the saffron. Cook slowly,

stirring occasionally, until the onion is quite soft, about 12 minutes,

then stir in the garlic and chard with the water clinging to its

leaves. Sprinkle over 1/2 teaspoon salt and cook slowly, stirring

occasionally with tongs, until the chard is fully tender, about 15

minutes. If the pan seems dry at any point, add water about 1/3 cup at a

time. When tender, stir in the basil, taste for salt, and season with

plenty of pepper.

 

To form the torta, brush a 9-inch springform pan with oil or

butter. Arrange five or six slices of eggplant around the edge,

overlapping them as you go. They need to come at least 2 inches up the

side. Next make overlapping layers of the eggplant to cover the bottom of

the pan. Trim the eggplant slices, if needed, to make them fit, and use

any odd pieces to fill in the gaps. The eggplant may be higher in the

center than at the rim.

 

Sprinkle the eggplant with half of the Gruyere, then make a layer with half

of the chard. Cover the chard with half the goat cheese and a tablespoon

of Parmesan. Use half of the remaining eggplant to make a layer - the

trimmings are fine - and cover with the rest of the Gruyere, followed by

the remaining chard and goat cheese. Sprinkle with a tablespoon of Parmesan.

 

Now slowly pour the beaten eggs over the torta, letting them seep into the

vegetables. Make a final layer of eggplant, arranging the slices

attractively since this is the side that will be seen. Cover with the

remaining Parmesan and bake until the custard is set, 35 to 40

minutes. Let cool for 10 or 15 minutes, then run a knife around the edge

and carefully dislodge the springform. Set the torta on a serving plate if

you plan to serve it whole. Or slice it into wedges and surround with the

sauce.

 

 

 

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