EggplantZucchini Torte by Cathy Katin-Grazzini
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.
Photo by Giordano Katin-Grazzini
VEGWORLD
48
November/December 2021
