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Tart, Grilled Eggplant, Potato, and Portobello Mushroom (D, TNT)
Serves: 8

[Archivist's Note: we've also seen this spelled as Portabello]

Cooking Spray
1 large eggplant, peeled and sliced
6 large potatoes, peeled and sliced
6 large Portobella mushrooms, caps and stems separate
olive oil, for brushing
1 tablespoon olive oil, for bread crumbs*
salt and pepper
1/4 cup parsley, chopped
1/4 cup basil, julienne
3/4 cup Parmesan cheese, or Pecorino Romano
1 cup fresh bread crumbs

Tomato Relish:
1 teaspoon olive oil,*
1 small onion, minced
1 celery stalk, minced
4 large tomatoes, seeded and coarsely chopped
1/2 cup grated carrots
1 teaspoon fresh thyme, or 1/2 teaspoon dried
1 teaspoon fresh lemon juice
2 teaspoons fresh parsley, chopped

*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 sautéing of the veggies.

Make Relish:
Heat the oil in a medium-sized non-reactive saucepan. Stir in the onion and celery and sauté 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, re-warm 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;; first eggplant, then potato, then 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.

Poster's Notes: (From poster on foodwine list) 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.

Posted by Annice Grinberg

Nutritional Info Per Serving: Per serving: 185 Calories (kcal); 5g Total Fat; (24% calories from fat); 7g Protein; 30g Carbohydrate; 6mg Cholesterol; 192mg Sodium Food Exchanges: 1-1/2 Grain(Starch); 1/2 Lean Meat; 1-1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates