The Italian word Tortino translates to "little cake". This vegetable version is made with Mozzarella Cheese, Tomatoes and Eggplant served with a tomato vinegar and basil sauce.
Whole eggplants are oven roasted then scooped out and mashed with garlic, olive oil and fresh lemon. Use as a dip or spread on a pita.
When I made this recipe I was fortunate to pick all the vegetables fresh from my garden that day. The tomatoes were perfect, the eggplant dark and beautiful. The other key ingredient was "fresh" mozzarella. This is not the more aged "rubbery" variety but the fresh, smoother cheese normally packed in water or whey. The difference is striking so it's worth it to find the fresh cheese if you p...
A garden-fresh relish made with eggplant, tomatoes, celery, shallot, and garlic.