This Eggplant Torte La Provenal is a comforting, vegetarian centerpiece that captures the essence of Mediterranean cooking. Thinly sliced eggplant, potatoes, and tomatoes are layered with fresh basil and thyme, creating a harmonious blend of earthy and bright flavors. The dish features a satisfying texture, with tender vegetables baked until golden and fragrant. It is an ideal choice for a relaxed weekend lunch or a light yet substantial weeknight dinner. Serve it warm to enjoy the soft, roasted vegetables and aromatic herbs. This recipe highlights simple, wholesome ingredients, making it a perfect option for those seeking a healthy, plant-based meal that feels both elegant and home-cooked.
Eggplant Torte La Provenal
Description
This Eggplant Torte La Provenal is a comforting, vegetarian centerpiece that captures the essence of Mediterranean cooking. Thinly sliced eggplant, potatoes, and tomatoes are layered with fresh basil and thyme, creating a harmonious blend of earthy and bright flavors. The dish features a satisfying texture, with tender vegetables baked until golden and fragrant. It is an ideal choice for a relaxed weekend lunch or a light yet substantial weeknight dinner. Serve it warm to enjoy the soft, roasted vegetables and aromatic herbs. This recipe highlights simple, wholesome ingredients, making it a perfect option for those seeking a healthy, plant-based meal that feels both elegant and home-cooked.Ingredients
Directions
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Preheat your oven to 375&# 194;°F (190ðC) and lightly grease a 9-inch pie dish or baking pan.
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Peel the potatoes and slice them into thin rounds, approximately 1/8 inch thick.
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Slice the red onion into thin rings and separate them.
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In a large bowl, toss the eggplant rounds with salt and pepper to taste, then let them sit for 10 minutes to draw out moisture. Pat them dry with paper towels.
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Arrange a layer of potato slices at the bottom of the prepared dish, overlapping slightly.
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Layer the eggplant rounds over the potatoes, followed by a layer of tomato slices and red onion rings.
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Sprinkle torn basil leaves and thyme sprigs over the vegetables, along with a pinch of salt and pepper.
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Repeat the layers if you have enough ingredients, ending with a layer of tomatoes and herbs on top.
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Drizzle the top lightly with olive oil (if desired, though not listed in ingredients, it is standard for baking) or cover tightly with foil to steam.
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Bake for 45 minutes, or until the potatoes and eggplant are tender when pierced with a fork.
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Let the torte cool for 10 minutes before slicing and serving to allow the layers to set.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 12.5kcal
- % Daily Value *
- Total Fat 0.1g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 1.5mg1%
- Total Carbohydrate 3.0g1%
- Dietary Fiber 1.5g6%
- Sugars 1.8g
- Protein 0.5g1%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
