Eggplant torte … la proven‡al
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Eggplant torte … la proven‡al
  Eggplant    French    Vegetarian    Tortes  
Last updated 6/12/2012 1:02:55 AM. Recipe ID 26574. Report a problem with this recipe.
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      Title: Eggplant torte … la proven‡al
 Categories: Main dish, French, Vegetarian
      Yield: 6 Servings
 
      2 md Eggplants cut into 1/2"
           -- rounds
      2 ts Salt
      2 md Potatoes, sliced
      2 md Tomatoes, sliced
      1 md Red onion, sliced
    1/4 ts Pepper
           Thyme sprigs (opt)
    3/4 c  Basil leaves, torn

MMMMM------------------------SEASONED OIL-----------------------------
    1/3 c  Olive oil
      1    Garlic clove(s), chopped
      1 ts Thyme, chopped or
    1/3 ts Dried thyme
 
  1. Sprinkle the eggplant slice with 1 tsp salt and set aside for 1
  hour. Rinse and pat the eggplant slice dry with paper towels.
  
  2. In a separate bowl, combine the oil, garlic and thyme to make the
  seasoned oil.
  
  3. Preheat the oven to 350F.
  
  4. Place a large cast-iron skillet over high heat for 3 minutes.
  While the skillet is heating, brush the eggplant slices with the
  seasoned oil. Saut‚ the eggplant over high heat until it is crusty
  and dark, 2-3 minutes each side. Saut‚ as many slices as comfortably
  fit in the pan, then repeat the process. Do not crowd the skillet.
  Turn the heat down if the eggplant is browning too quickly.
  
  5. Lightly oil an ovenproof baking pan. Overlap the eggplant, potato,
  tomato, and onion slices, leaving «-inch of each uncovered. Repeat the
  layers until all the vegetable slices have been used.
  
  6. Add the remaining 1 tsp salt and the pepper to the remaining
  seasoned oil and brush the vegetables with this mixture. Place the
  thyme and basil in between the layered vegetables. Bake uncovered for
  1 hour. Serve hot or at room temperature.
  
  Can be refrigerated for 1 day. REheat before serving.
  
  "The Occasional Vegetarian" by Karen Lee.  Posted by Diane Lazarus
 




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Recipe ID 26574 (Apr 03, 2005)

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