3 medium eggplant – cut into ½”” rounds
½ pound russet potato (approx. 1 large potato)
2 garlic cloves – crushed to a pasted
2 lemons – zest and juice of 2 lemons
½ cup olive oil
1 pound greek feta
salt and pepper to taste
basil/oregano oil (recipe follows)
2 cups Basil – leaves only
1 cup Oregano – leaves
2 Garlic cloves – minced
¼ cup ground Almonds
2 cups Olive oil
Salt and pepper
On a very hot grill cook the eggplant rounds to mark them nicely, then transfer them to a baking tray. Brush the rounds with olive oil and finish cooking in a 350 degree oven until tender. This prevents the them from getting too charred on the grill. Let eggplants cool to room temperature.
Peel the potatoes and cook in boiling water until fork tender about 15 to 20 minutes. Put them on a baking tray and place in a 350 degree oven for 5 minutes to evaporate any excess moisture. Mash the potatoes until smooth and set aside.
Place the garlic, lemon zest, olive oil, feta, salt and pepper in a food processor and blend until creamy. Mix the feta and potatoes together, by hand, to thoroughly incorporate. Correct seasoning.
To assemble the torta place a slice of eggplant on a plate and place a heaping tablespoon of the feta mixture on top. Then place another eggplant on top of the feta cheese mixture, and another heaping tablespoon of the feta cheese mixture on top of it. Place a third eggplant on of this one. Pour about one ounce of Basil/Oregano Oil over the torta and garnish with diced red peppers.
Place the herbs, garlic, almonds, salt and pepper in a blender or food processor. Process to break down the herbs and have everything roughly chopped. With the motor running drizzle in the oil until all ingredients are combined and blended.
Yields approx. 2 cups.