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Recipes
Tortino of Mozzarella Cheese, Tomatoes and Eggplant
Tortino of Mozzarella Cheese, Tomatoes and Eggplant
Tortino of Mozzarella Cheese, Tomatoes and Eggplant
photo credit: Ev Thomas
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.
Recipe By:
Courtesy of Michele Reiterer of the Acetorium family.
Prep
20 min
|
Total
40 min
|
Serves
4-5
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Eggplant
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Ingredients
For the sauce:
2
Tbsp
extra virgin olive oil
1
tsp
Dijon mustard
3
Tbsp
tomato vinegar
5
basil
leaves, cut in fine strips
For the Tortino:
4
tomatoes
12 1/2
inch
slices of eggplant
8 1/2
inch
slices of mozzarella cheese
8
basil
leaves, coarsely chopped
1/4
teaspoon
each fresh thyme, grated lemon rind, oregano
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
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