Eggplant Torta

Name: Eggplant Torta
Total time: 2 h 45 min
Yield: Six servings
Cuisine: middle eastern
Ingredients: 1 tablespoon olive oil; 1 large onion, peeled and minced; 2 cloves garlic, peeled and minced; 1 pound ground lamb; 1/4 teaspoon ground cinnamon; 1/4 teaspoon cardamom powder; 1/4 teaspoon sweet paprika; 1/2 teaspoon ground cumin seed; 1/2 teaspoon salt; 1 teaspoon freshly ground pepper; 4 medium eggplants, at least 8 inches long; 1 tablespoon plus 1/2 teaspoon salt; 6 ripe tomatoes, peeled, cored and seeded; 1/4 cup grated lemon rind; 1/8 teaspoon sugar; 1 teaspoon freshly ground pepper; 2 teaspoons Sherry vinegar; 1 teaspoon olive oil; 1 cup grated feta cheese

By Molly O'Neill

Total Time: 2 hours 45 minutes
Rating: 4(5)
Comments: Read comments

Featured in: FOOD; Essential Eggplant

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Ingredients

Yield:Six servings

The Lamb

1tablespoon olive oil
1large onion, peeled and minced
2cloves garlic, peeled and minced
1pound ground lamb
¼teaspoon ground cinnamon
¼teaspoon cardamom powder
¼teaspoon sweet paprika
½teaspoon ground cumin seed
½teaspoon salt
1teaspoon freshly ground pepper

The Eggplant

4medium eggplants, at least 8 inches long
1tablespoon plus ½ teaspoon salt
6ripe tomatoes, peeled, cored and seeded
¼cup grated lemon rind
⅛teaspoon sugar
1teaspoon freshly ground pepper
2teaspoons Sherry vinegar
1teaspoon olive oil
1cup grated feta cheese

Ingredient Substitution Guide

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Preparation

Step 1
Combine olive oil, onions and garlic in a nonstick skillet. Cook over medium heat until onions are tender, about 3 minutes. Add the ground lamb. Stir for 1 minute. Add the cinnamon, cardamom, paprika and cumin. Cook for 2 minutes, stirring constantly. Transfer lamb to a bowl. Season with ½ teaspoon salt and pepper. Set aside.
Step 2
Cut the eggplants into ¼-inch-thick slices crosswise. Place in a colander. Sprinkle with 1 tablespoon of the salt. Set aside to drain for 30 minutes. Rinse and pat dry. Slowly grill over hot coals until very soft, about 5 minutes per side. Set aside.
Step 3
Grill the tomatoes until charred. Set aside to cool. Peel, core and seed. Combine the tomatoes, grated lemon rind, sugar, remaining salt, pepper and vinegar in a nonstick skillet. Simmer until sauce thickens, about 30 minutes. Set aside.
Step 4
Brush a round, 1-quart, 8-inch- diameter baking dish with the olive oil. Put the narrow end of one eggplant strip in the center of the dish. Fold it into the shape of the dish and let it hang over the side. Repeat with the other strips, overlapping by ¼ inch, until the dish is completely lined. Spread a thin layer of the tomato sauce over the eggplant. Spread a layer of lamb over the sauce. Top with ½ cup of the feta cheese. Lay 4 eggplant strips over the cheese. Repeat with the sauce, more lamb and feta. Lay 3 strips of eggplant over the feta. Fold the overlapping eggplant over the top. Cover with foil and bake until tender, about 1 hour. Serve with fresh tomato chutney.

Ratings

4 out of 5

5 user ratings

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Comments

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msd6 years ago

The instructions make no sense. In Step 2, the eggplants are cut crosswise into disks while Step 4 refers to "strips" of eggplant. Step 2 should be "lengthwise"?

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