Grilled eggplant, potato and portobello mushroom tart

Yield: 8 servings

Measure Ingredient
\N \N Cooking Spray
1 large Eggplant; peeled and sliced in 1/2\" slices
6 larges Potatoes; peeled and sliced in 1/2\" slices
6 larges Portabella mushrooms; caps and stems separated, caps left whole, stems sliced
\N \N Olive oil for brushing
1 tablespoon Olive oil; for bread crumbs*
\N \N Salt and Pepper
¼ cup Parsley; chopped
¼ cup Basil; julienne
¾ cup Grated fresh Parmesan cheese; or Pecorino Romano
1 cup Fresh bread crumbs
1 tablespoon Olive oil; *
1 small Onion; minced
1 \N Celery stalk; minced
4 larges Tomatoes; seeded and coarsely chopped
½ cup Grated carrots
1 teaspoon Fresh thyme; or 1/2 teaspoon dried thyme
1 teaspoon Fresh lemon juice
2 teaspoons Fresh parsley; chopped

TOMATO RELISH

* Original recipe called for the bread crumbs to be toasted in 3 tbsp of oil, and the relish called for 2 tbsp oil for the sauteeing of the veggies.

Make Relish: Heat the oil in a medium-size nonreactive saucepan. Stir in the onion and celery and saute over medium heat for 3 minutes. Stir in the tomatoes, carrot, thyme and salt and pepper to taste. Simmer the relish gently until most of the liquid has cooked off. Remove from the heat.

Right before serving, rewarm the relish. Remove from the heat and stir in the lemon juice and parsley.

Spray grill rack well with cooking spray. Preheat grill to medium - high heat. Brush eggplant, potatoes, and mushrooms well with olive oil and season on both sides with salt and pepper.

Spray a 9" cake pan or tart pan well with cooking spray. Heat pan either in the oven or on top of your grill, if large enough. Keep hot.

Grill all vegetables on both sides until well browned and softened. Slice mushroom caps into thin slices. Make layers in the pie or tart pan - eggplant, potato, mushroom, sprinkling some of the parsley, basil and grated cheese in between each vegetable layer. Keep hot.

In a small skillet, heat the 3 tbsp olive oil on medium-high heat until hot. Add bread crumbs and sauté until golden brown. Top tart with bread crumbs. Serve immediately with a small pool of tomato relish under each wedge.

Per serving: 287 Calories; 8g Fat (23% calories from fat); 11g Protein; 48g Carbohydrate; 6mg Cholesterol; 412mg Sodium NOTES : Original recipe called for tomato slices in the tart. I took them out and served it with a tomato relish I got form another recipe. 5 WW points after oil reductions.

Recipe by: www.foodwine.com

Posted to EAT-LF Digest by Betsy Burtis <ebburtis@...> on Jul 8, 1999, converted by MM_Buster v2.0l.

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