Eggplant Torte La Provenal

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Servings: 6 Difficulty: Intermediate
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A rustic, layered vegetable tart inspired by the sun-drenched flavors of Southern France.
Eggplant Torte La Provenal recipe image
Eggplant Torte La Provenal recipe image
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Eggplant Torte La Provenal

Author: chefs-mate Cuisine: Courses:
Difficulty: Intermediate
Servings: 6 Calories: 12.5

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

  1. Preheat your oven to 375&# 194;°F (190ðC) and lightly grease a 9-inch pie dish or baking pan.
  2. Peel the potatoes and slice them into thin rounds, approximately 1/8 inch thick.
  3. Slice the red onion into thin rings and separate them.
  4. 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.
  5. Arrange a layer of potato slices at the bottom of the prepared dish, overlapping slightly.
  6. Layer the eggplant rounds over the potatoes, followed by a layer of tomato slices and red onion rings.
  7. Sprinkle torn basil leaves and thyme sprigs over the vegetables, along with a pinch of salt and pepper.
  8. Repeat the layers if you have enough ingredients, ending with a layer of tomatoes and herbs on top.
  9. 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.
  10. Bake for 45 minutes, or until the potatoes and eggplant are tender when pierced with a fork.
  11. 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.

Keywords: eggplant, vegetarian, vegan, french, provenal, potato, tomato, basil, thyme, layered, baked, summer, dinner, rustic, mediterranean, healthy, plant-based, onion, herbs, side-dish
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