This recipe will take a little more time and care but it is so worth it! Just delicious and the presentation is beautiful!
|2||(900 g) Eggplant, sliced in ½” (1 cm) rounds|
|1/2 cup||(125 mL) Olive oil, divided|
|1 lb||(454 g) Maple Leaf Prime Naturally® Extra Lean Minced Turkey|
|1 1/2 tsp||(7 mL) Cumin|
|1 tsp||(5 mL) Coriander|
|1 tsp||(5 mL) Cinnamon|
|1 1/2 tsp||(7 mL) Cayenne|
|16 cups||(4 L) Swiss chard, shredded|
|3/4 cup||(175 mL) Whipping cream|
|1 cup||(250 mL) Grated Provolone cheese|
|1 cup||(250 mL) Buffalo Mozzarella cheese, sliced|
|1/2 cup||(125 mL) Grated Parmesan cheese|
|2 tbsp||(30 mL) Minced garlic|
|1 tbsp||(15 mL) Chili flakes|
|Salt and pepper|
|1||(650 mL) Jar marinara sauce|
PREHEAT oven to 400°F (200°C).
ARRANGE eggplant on a parchment paper lined baking sheet. Brush both sides with a generous amount of olive oil, season with salt and roast for 20 minutes or until softened and golden brown. Remove from the oven and allow to cool.
MEANWHILE heat 2 tbsp (30 mL) of olive oil in a large skillet over medium-high. Add turkey and cook, breaking apart with the back of a wooden spoon until golden brown and cooked through, about 8-10 minutes.
MIX cumin, coriander, cinnamon and cayenne in a small bowl. Add half the spice mixture to the turkey and cook, stirring for 1-2 minutes longer. Remove from the skillet and set aside.
ADD 2 tbsp (30 mL) of olive oil to the same pan; reduce heat to medium and sauté the Swiss chard until wilted. Add garlic, chili flakes and cream. Cook for 2-3 minutes. Season with salt and pepper and reduce heat to low. Stir in Provolone cheese and beaten eggs, cook for another 1-2 minutes or until the cheese has melted. Remove from heat and set aside.
ASSEMBLE by lining a 9” (23 cm) spring form pan with parchment paper. Place half the eggplant in a layer on the bottom of the pan overlapping slightly. Spread half the Swiss chard mixture over the eggplant. Top with half the slices of Mozzarella cheese then the meat mixture. Add remaining Swiss chard mixture, the remaining Mozzarella cheese and eggplant slices. Sprinkle with Parmesan cheese and place the pan on a baking sheet. Bake for 30-40 minutes or until set.
HEAT marinara sauce in a small saucepan. Add the reserved spice mixture and stir to combine.
Allow the tortino to cool for at least 15 minutes. Remove the pan and cut into 6 to 8 wedges. Serve with marinara sauce.
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