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Eggplant, Tomato and Smoked Mozzarella Tart

With only 260 calories per serving, this tart is perfect for anytime of the day – and maybe even packed lunch tomorrow. Make in advance on a Sunday or think of this hassle-free meal for a quick brunch idea. Salting the eggplant helps eliminate bitterness and draws out some of the moisture. Less moisture in turn minimizes the amount of oil the eggplant will absorb. This dish has a crispy cracker-like crust, a nice contrast to the tender eggplant. Plus, with two easy substitutions you can make the recipe gluten-free.

Ingredients

Crust:

1 cup all-purpose unbleached flour*
1 tablespoon toasted wheat germ*
1 teaspoon baking powder
1/2 teaspoon freshly ground black pepper
1/4 teaspoon Himalayan or sea salt
1/4 cup water
1 tablespoon extra virgin olive oil
Extra virgin olive oil to coat cooking pan

*For a gluten-free recipe, choose coconut flour or other gluten-free flour and substitute oat bran, rice bran or ground flax for the wheat germ.

Filling:

1 (1-pound) eggplant, cut crosswise into 1/4-inch-thick slices
3/4 teaspoon Himalayan or sea salt, divided
1/2 teaspoon extra virgin olive oil
4 garlic cloves, thinly sliced
1 tablespoon chopped fresh basil
1 1/2 teaspoons chopped fresh oregano
1 1/2 teaspoons chopped fresh mint
2 plum tomatoes, thinly sliced (about 6 ounces)
1/2 cup (2 ounces) shredded smoked mozzarella cheese, divided
2 tablespoons grated fresh Parmesan cheese

(As always, The Best Years in Life recommends choosing organic content and fresh content as much as possible for the healthiest recipe. Also, wash all fruits and vegetables before cutting or adding to the recipe.)

  

Instructions

1. Preheat oven to 400°.

2. To prepare crust, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 4 ingredients (flour through 1/4 teaspoon salt) in a large bowl, stirring with a whisk; make a well in center of mixture. Add water and 1 tablespoon oil, stirring to form a soft dough. Turn dough out onto a lightly floured surface; knead lightly 4 times. Gently press dough into a 4-inch circle on plastic wrap; cover and chill 15 minutes.

3. Slightly overlap 2 sheets of plastic wrap on a slightly damp surface. Unwrap dough, and place chilled dough on plastic wrap. Cover with 2 additional sheets of overlapping plastic wrap. Roll dough, still covered, into an 11-inch circle. Remove top sheets of plastic wrap. Fit dough, plastic-wrap side up, into a 10-inch round removable-bottom tart pan coated with cooking spray. Remove remaining plastic wrap. Press dough against bottom and sides of pan. Pierce bottom and sides of dough with a fork; bake at 400° for 10 minutes. Cool completely on a wire rack.

4. To prepare filling, arrange eggplant on several layers of heavy-duty paper towels. Sprinkle eggplant with 1/2 teaspoon salt; let stand 15 minutes. Pat dry with paper towels; brush eggplant with 1/2 teaspoon oil. Arrange eggplant in a single layer on a baking sheet coated with cooking spray. Bake at 400° for 20 minutes. Stack eggplant slices on a plate; cover with plastic wrap. Let eggplant stand 7 minutes to steam.

5. Heat a large nonstick skillet lightly coated with olive oil over medium heat. Add garlic; cook 1 minute, stirring constantly. Remove from heat; stir in 1/4 teaspoon salt, basil, oregano, mint, and tomatoes.

6. Sprinkle 2 tablespoons smoked mozzarella on bottom of baked crust. Layer eggplant and tomato mixture in crust; sprinkle with 6 tablespoons smoked mozzarella and Parmesan. Bake at 400° for 10 minutes or until cheese melts. Cut into 8 wedges.

Yields 4 servings (serving size: 2 wedges)

Per serving: Calories 260, Fat 8.8 g, Satfat 3.1 g, Monofat 4.2 g, Polyfat 0.9 g, Protein 9.8 g, Carbohydrate 37 g, Fiber 4.6 g, Cholesterol 13 mg, Iron 2.6 mg, Sodium 681 mg, Calcium 210 mg

Original recipe and image source: http://www.myrecipes.com/recipe/eggplant-tomato-smoked-mozzarella-tart

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