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Eggplant-Zucchini Torte

Eggplant-Zucchini Torte

A melt-in-your-mouth creamy eggplant-zucchini torte that tastes indulgent but is guilt-free. An elegant entree and appetizer, this plant-based torte alternates layers of creamy eggplant and squash with a tender buckwheat-potato dough. Doused with red, white, and basil sauces, it is melt-in-your-mouth delicious and bursting with flavor. Any excess dough makes fabulous crackers. Vegan. Gluten-oil-salt-free.

*Find this recipe and more in The Holiday Issue of VEGWORLD Magazine

Eggplant-Zucchini Torte

Prep Time

2 hours

Total Time

2 hours 45-55 minutes

Yield: Makez a 9 by 13” torte to serve 8-12
Credit:

Cathy Katin-Grazzini is the founder of Cathy’s Kitchen Prescription LLC and is Food Editor for VEGWORLD Magazine. After her husband Giordano’s life-threatening surgery, Chef Cathy ramped up her research and embarked on a journey that led her and Giordano to plant-based cuisine and Giordano’s dramatic recovery and a quantum leap in both their health.  She undertook formal nutritional and culinary training and through her work as a teacher, chef, and lifestyle coach, has helped hundreds of patients and improve their health, lose weight, and learn to cook flavorful, nourishing, and exciting whole food plant-based dishes.

Certified in Plant-Based Nutrition from the T. Colin Campbell Center for Nutrition Studies at Cornell, Cathy completed professional culinary training at Rouxbe Cooking School. She holds a Bachelor of Arts degree from the University of Chicago, attended graduate school at Harvard University, and received a Master of Arts degree from Johns Hopkins University.

Cathy and Giordano live in Ridgefield, Connecticut. When she’s not inventing, fermenting, and testing new recipes, she loves to run, hike, and adventure travel with Giordano atop their trusty Ducati.

Cathy’s cookbook, Love the Foods that Love You Back is available now from Rizolli.

Photo by Giordano Katin-Grazzini

Ingredients

Crust

  • 4 cups buckwheat flour
  • 1/3 full cup golden flax, freshly ground
  • 4 Tablespoons nutritional yeast
  • 2 teaspoons onion granules
  • 2 teaspoons garlic granules
  • 2 teaspoons dried oregano
  • Big pinch ground white pepper
  • 2 large russet potatoes, boiled or microwaved whole until soft
  • 1 teaspoon shiro (mild, white) miso paste

Red Sauce

  • 1 red onion, medium dice
  • 4 cloves garlic, minced
  • 1 28-oz can good quality, whole organic tomatoes, puréed
  • Few grinds black pepper
  • A few tablespoons liquid to deglaze pan (water, no-sodium vegetable broth, dry vermouth, or white wine)
  • 1 teaspoon aka (red) miso paste

White Sauce

  • 4 Tablespoons tapioca flour
  • 2 Tablespoons nutritional yeast
  • Pinch ground white pepper
  • 1 teaspoon onion granules
  • 1 teaspoon garlic granules
  • ¼ teaspoon nutmeg, freshly ground
  • 2- 2 ½ cups low-fat almond milk
  • ½ teaspoon shiro (mild, white) miso paste

Basil Sauce

  • 2 cups basil leaves, packed
  • 1 head garlic, dry roasted and peeled
  • ½ teaspoon garlic granules
  • ½ teaspoon onion granules
  • ¼ cup nutritional yeast
  • Water, as needed

Vegetables

  • 2 graffiti eggplant, sliced 3/16” thick
  • 4 zucchini, sliced 3/16” thick
  • 4 yellow squash, sliced 3/16” thick

Directions

Preheat oven to 350°F/176°C

Crust

  1. Combine all dry crust ingredients and the shiro miso paste in the bowl of a food processor. Pulse several times to combine well. Peel HOT cooked potatoes and rice immediately into the processor bowl. Run processor 1-2 minutes or until dough forms and gathers into a ball. Texture should be very soft and pliant. Remove and wrap in plastic to prevent drying.

Vegetables

  1. Prep veggies with a mandolin or vegetable sheet cutter for uniform slices or sheets 3/16” thick. Steam separately, just fork tender, about 3-4 minutes. Do not overcook. Set aside.

Red Sauce

  1. Dry sauté onion over medium heat until translucent and beginning to caramelize. Deglaze with a tablespoon or two of liquid.  Add garlic and sauté 1 minute. Add tomato purée and stir. Lower flame and simmer 10-15 minutes or until fragrant and slightly condensed. Season with pepper and aka miso to taste.

White Sauce

  1. In a blender add all dry ingredients. Pulse several times and add the shiro miso paste and almond milk. Blend until smooth. Transfer to a saucepan and bring to a simmer, whisking continually until sauce is smooth and velvety. Remove from heat and whisk occasionally as it cools to prevent the creation of a skin.

Basil Sauce

  1. Dry roast garlic head by removing loose outer skins and placing in a 375°F/190°C oven for 30 minutes. Cool. Separate and peel cloves. Combine all dry ingredients in a blender. Add ¼ cup water. Blend on high to create for a smooth, dense sauce, adding as little water as possible.

Make the Torte

  1. This recipe makes a 9 by 13” (22.5 by 33 cm) three-layer torte. Sprinkle a little buckwheat flour on a large board and roll out 1/3 of the dough about 3/16” thick. As the dough begins to adhere to the board with pressure, lift, flour, flip and continue rolling.
  2. Cut a rectangle to the size of your pan (glass bakeware is best to avoid sticking).  Spread a thin layer of red sauce to the bottom of the pan and lay your first dough layer on it. Trim to size, if required, and return excess dough to scraps to re-roll.
  3. Add a thin layer of red sauce, then eggplant, then white sauce.  Drop a few spoonfuls of the basil sauce on top, spreading it thinly (an offset spatula works well here).
  4. Reroll out your dough and cut to size. Transfer dough to the pan and trim, if required. Spoon on red sauce and zucchini, then white and basil sauces.
  5. Repeat step 4, using yellow squash instead of the zucchini.
  6. Add as many layers as your pan permits, stopping ¾” from the rim (the torte will expand as it cooks, and contract when it cools), finishing with a layer of red sauce, dotted with the white and basil sauces.
  7. Cover with parchment topped with foil. Bake for 45 minutes or until the torte’s juices are bubbling.  Remove parchment/foil and cook for final 5-10 minutes to lightly toast the top. Transfer to a cooling rack and rest for 20-30 minutes before plating to allow sauces to congeal and set.

Making Crackers

  1. Roll out remaining dough to ¼” thickness. Cut out shapes with your favorite cookie cutters or a pastry wheel. Spritz with water or brush with almond milk and sprinkle on dried herbs or spice blends or chili powder or onion flakes ~ whatever suits your fancy. Bake on a cookie sheet or directly on a baking stone for 8-10 minutes or until golden and puffy. Cool on a rack.

Buon appetito!