Tomato-Eggplant Tortino

Tomato-Eggplant Tortino
Tomato-Eggplant Tortino might be just the side dish you are searching for. This recipe makes 12 servings with 220 calories, 6g of protein, and 18g of fat each. This recipe covers 8% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free, primal, fodmap friendly, and vegetarian diet. Head to the store and pick up firm-ripe tomatoes, chèvre cheese, thyme leaves, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

1
Combine oil and minced thyme, basil, and parsley.
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ParsleyParsley
BasilBasil
ThymeThyme
Cooking OilCooking Oil
2
Trim eggplant ends and discard. Rinse eggplant, cut into 24 equal rounds, and brush lightly with some of the herb oil.
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EggplantEggplant
Cooking OilCooking Oil
3
Rinse and core tomatoes, then trim thin slices off tops and bottoms.
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TomatoTomato
4
Cut yellow tomatoes into 24 equal rounds; cut red tomatoes into 12 equal rounds.
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Yellow TomatoYellow Tomato
TomatoTomato
5
Cut cheese into 12 equal rounds.
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CheeseCheese
6
Lay tomato slices in a 10- by 15-inch pan.
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Tomato SlicesTomato Slices
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Frying PanFrying Pan
7
Drizzle with herb oil and sprinkle with salt and pepper.
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Salt And PepperSalt And Pepper
Cooking OilCooking Oil
8
Lightly oil a barbecue grill over a solid bed of medium-hot coals or medium-high heat on a gas grill (you can hold your hand at grill level only 3 to 4 seconds).
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Cooking OilCooking Oil
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GrillGrill
9
Lay eggplant on grill; close lid on gas barbecue. Cook eggplant, turning once, until soft when pressed, 5 to 7 minutes total.
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EggplantEggplant
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GrillGrill
10
Let cool.
11
For each tortino, stack 1 slice each yellow tomato, eggplant, mozzarella, and red tomato, then top with 1 more slice each eggplant and yellow tomato. Set stacks on a platter. Reserve 2 teaspoons of pan juices from tomatoes; use remainder in other salads.
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Yellow TomatoYellow Tomato
MozzarellaMozzarella
EggplantEggplant
TomatoTomato
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Frying PanFrying Pan
12
In a 2- to 3-quart pan over high heat, boil vinegar until reduced to 2 tablespoons, 5 to 7 minutes, stirring as it nears the end of cooking.
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VinegarVinegar
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Frying PanFrying Pan
13
Mix the reserved tomato juices with vinegar and drizzle over tortinos.
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VinegarVinegar
TomatoTomato
14
Garnish with thyme sprigs.
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Fresh ThymeFresh Thyme
DifficultyHard
Ready In45 m.
Servings12
Health Score8
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