Eggplant, Mozzarella & Parmesan Torta
from The Country Cookbook: seasonal jottings and recipes, Belinda Jeffery, Lantern, 2010
Again I have gone back to this cookbook, this time to make this savoury torta of layered eggplant and cheeses. While I really like eggplant, I dislike it immensely if it is not fully cooked. The thin slices of eggplant are first grilled and I made sure at this stage that they received a good grilling.
The meal was a bit of mucking around preparing the eggplant first and then building up the torta. It was interesting to make though.
The result was a large, flattish-looking cake on a plate. Served in slices with vegetables it made a tasty and different meal. It also went down well served cold the next day.
Ease of cooking: ✔✔
As some of these books may be out of print if anyone would like a particular recipe, email me (firstname.lastname@example.org) and I'll send an abbreviated version. Of course, the whole book would be better; it's loaded with other goodies.
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