Eggplant Torte Recipe


I’m always looking for more recipes that do not include meat and are both easy and inexpensive to make. This is one of them.
Eggplant Torte a la Provencal adapted from The Occasional Vegetarian by Karen Lee

1 large eggplant sliced into 1/2 inch rounds
2 medium potatoes sliced into 3/8 inch rounds
2 medium tomatoes sliced into 3/8 inch rounds
1 medium red onion sliced into 3/8 inch rounds
1 medium zucchini sliced into 3/8 inch rounds

3/4 cup torn fresh basil leaves
1/3 cup olive oil
1 garlic clove, chopped
1/3 tsp dried thyme

  1. For seasoned oil, combine oil, garlic, and thyme, salt and pepper to taste.
  2. Brush eggplant with oil & broil for 2-3 minutes until brown. Remove from oven.
  3. Toss other vegetables to coat (but keep them in separate sections in your bowl or separate bowls.
  4. Layer vegetables in an oiled baking dish, tucking basil leaves between layers.
  5. Repeat until all have been used up.
  6. Pour any remaining oil over pan
  7. Bake uncovered for 1 hour at 350F

Serve hot or at room temperature. This torte can be refrigerated for 1 day. Reheat before serving.

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