Recipes

Tortino of Mozzarella Cheese, Tomatoes and Eggplant with Tomato Vinegar and Basil Sauce

Recipe courtesy of Michele Reiterer of the Acetorium family.

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Ingredients

For the Tortino
4 tomatoes
12 ½ inch slices of eggplant
8 ½ inch slices of mozzarella cheese
8 basil leaves, coarsely chopped
¼ teaspoon each fresh thyme, grated lemon rind, oregano

For the sauce
2 Tbsp. extra virgin olive oil
1 tsp. Dijon mustard
3 Tbsp. tomato vinegar
5 basil leaves, cut in fine strips

Instructions

Salt the eggplant slices and let them drain in a colander for about 10 minutes. Immerse the tomatoes in boiling water, peel, and slice. Rinse the eggplant slices, dry, and sauté in hot extra virgin olive oil. Cook until tender and drain oil off on paper towel. For each tortino, alternate slices of eggplant, cheese, tomato sauce, and basil to form a short stack.

To make the sauce, whisk together the mustard, olive oil, and tomato vinegar. Add basil strips.

Serve one tortino per plate, with sauce around it on each plate

Posted: 7/2/2009 4:53:55 PM

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