Yet another divine use for eggplant – such a versatile vegetable. This time it is a cheesy torte – eggplants layered, Italian style, with cheeses, baked, allowed to rest and firm up, then cut into wedges to serve. What could be better? It makes a great lunch or supper, or works very well in a tapas spread, mezze or antipasto. It even makes a great any-time snack.
Eggplant is so flexible, and very variation tastes so good. You can bake it, simmer it, stuff it, crumb it, steam it, BBQ it, grill it, roast it, saute it and deep fry it. I hope you try some of these recipes.