More From Sunset
Amount per serving
- Calories: 217
- Calories from fat: 79%
- Protein: 6.1g
- Fat: 19g
- Saturated fat: 1.8g
- Carbohydrate: 7.8g
- Fiber: 1.7g
- Sodium: 30mg
- Cholesterol: 20mg
- 2/3 cup extra-virgin olive oil
- 1 tablespoon minced fresh thyme leaves
- 1 tablespoon minced fresh basil leaves
- 1 tablespoon minced parsley
- About 1 pound eggplant (2 to 2 1/2 in. wide)
- About 1 1/2 pounds firm-ripe yellow tomatoes (2 to 2 1/2 in. wide)
- About 3/4 pound firm-ripe red tomatoes (2 to 2 1/2 in. wide)
- About 3/4 pound fresh mozzarella or fresh chèvre (goat) cheese (2 to 2 1/2 in. wide)
- Salt and pepper
- 3/4 cup balsamic vinegar
- Thyme, basil, or parsley sprigs
- 1. Combine oil and minced thyme, basil, and parsley.
- 2. Trim eggplant ends and discard. Rinse eggplant, cut into 24 equal rounds, and brush lightly with some of the herb oil.
- 3. Rinse and core tomatoes, then trim thin slices off tops and bottoms. Cut yellow tomatoes into 24 equal rounds; cut red tomatoes into 12 equal rounds.
- 4. Cut cheese into 12 equal rounds.
- 5. Lay tomato slices in a 10- by 15-inch pan. Drizzle with herb oil and sprinkle with salt and pepper.
- 6. 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). Lay eggplant on grill; close lid on gas barbecue. Cook eggplant, turning once, until soft when pressed, 5 to 7 minutes total. Let cool.
- 7. 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.
- 8. 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.
- 9. Mix the reserved tomato juices with vinegar and drizzle over tortinos. Garnish with thyme sprigs.
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