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
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Muhammad Shakir
s68@gmail.comThis torte was just okay. It wasn't bad, but it wasn't anything special either.
Ariyan Nahid
a46@gmail.comI would not recommend this recipe. It was a lot of work and the results were not worth it.
Nakachwa Viola
nakachwa_v24@hotmail.co.ukThis recipe is a waste of time. The torte was dry and flavorless.
Aman Limbu
aman40@gmail.comI'm not sure what I did wrong, but my torte didn't turn out very well. The eggplant was mushy and the filling was bland.
Lewatenot Lewatle
l.lewatenot39@yahoo.comThis torte was a lot of work, but it was worth it. It was so delicious and impressive-looking.
Abdulrahman Crick
abdulrahman-crick92@hotmail.comI had some trouble getting the eggplant to cook evenly. I think I would slice it thinner next time.
Joel Lewis
lewisj67@yahoo.comThis torte was a bit too rich for my taste, but it was still good. I think I would use less cheese next time.
Sabar G
s_g@aol.comI love this recipe! It's a great way to get my kids to eat eggplant. They love the creamy filling and the crispy crust.
Danny Mellado
m.d@aol.comThis was my first time making an eggplant torte and it turned out great! The instructions were easy to follow and the torte was delicious.
Alex Slam
a@aol.comI've made this torte several times now and it's always a crowd-pleaser. It's the perfect dish to bring to a potluck or party.
Johara Khatun
johara@gmail.comThis torte is a great way to use up leftover eggplant. It's easy to make and it's always a hit with my family.
suzie zermeno
s.z@yahoo.comI'm so glad I tried this recipe! The eggplant torte was amazing. It was flavorful and filling, and it was perfect for a summer meal.
Bozimor Tekearede
tekearede-b14@gmail.comThis torte was delicious! I loved the combination of eggplant, goat cheese, and pine nuts. It was also very easy to make.
Racso
racso36@gmail.comI made this torte for my family and they loved it! The eggplant was tender and flavorful, and the filling was creamy and cheesy. It was a great way to use up some extra eggplant.
Abraham Osayande
o48@gmail.comThis was a great recipe! The eggplant was cooked perfectly, and the filling was delicious. I made it for a potluck and it was a big hit.
Kritika Kattel
k.kritika33@yahoo.comI'm not usually a fan of eggplant, but this torte changed my mind. It was so delicious and flavorful, and the goat cheese and pine nuts added a nice touch. I'll definitely be making this again.
Shane Keith
shane.keith42@yahoo.comThis eggplant torte was a hit at my dinner party! The combination of flavors and textures was amazing, and it was surprisingly easy to make. I'll definitely be making this again.