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Eggplant Torta

Ingredients

The lamb:

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

The eggplant:

  • 4 medium eggplants, at least 8 inches long
  • 1 tablespoon plus 1/2 teaspoon salt
  • 6 ripe tomatoes, peeled, cored and seeded
  • ¼ cup grated lemon rind
  • ⅛ teaspoon sugar
  • 1 teaspoon freshly ground pepper
  • 2 teaspoons Sherry vinegar
  • 1 teaspoon olive oil
  • 1 cup grated feta cheese
  • Nutritional Information
    • Nutritional analysis per serving (6 servings)

      436 calories; 27 grams fat; 12 grams saturated fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 31 grams carbohydrates; 13 grams dietary fiber; 18 grams sugars; 21 grams protein; 77 milligrams cholesterol; 1839 milligrams sodium

      • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

Six servings

Preparation

  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 1/2 teaspoon salt and pepper. Set aside.
  2. Cut the eggplants into 1/4-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.
  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.
  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 1/4 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 1/2 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.

2 hours 45 minutes

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