Imagine a dish that captures the heart of Italian cuisine with a perfect blend of rustic vegetables and creamy, golden perfection. This Eggplant and Swiss Chard Tortino is not just a recipe—it's a culinary journey that transforms humble ingredients into a stunning masterpiece that will have your family and friends begging for seconds. Packed with vibrant colors, rich flavors, and nutritious vegetables, this tortino is about to become your new favorite go-to meal that looks and tastes like it came straight from a charming Italian kitchen.
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 60 mins
Cuisine: Italian
Serves: 6 servings
Ingredients
- 1 medium eggplant, diced
- 1 bunch Swiss chard, chopped
- 1 onion, diced
- 3 eggs
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Olive oil for sautéing
Instructions
- Prepare the vegetables by washing the Swiss chard thoroughly and removing the tough stems. Chop the leaves and stems separately. Dice the eggplant into uniform 1/2-inch cubes, and finely dice the onion.
- Heat olive oil in a large skillet over medium heat. Add the diced onion and sauté until translucent and soft, about 4-5 minutes.
- Add the chopped Swiss chard stems to the skillet and cook for 2-3 minutes. Then add the Swiss chard leaves and continue cooking until the leaves are wilted and tender, approximately 5-6 minutes.
- In the same skillet, add more olive oil if needed and sauté the diced eggplant. Cook until the eggplant is golden brown and soft, stirring occasionally, about 8-10 minutes. Season with salt and pepper.
- Preheat the oven to 375°F (190°C). Grease a 9-inch baking dish or tortino pan with olive oil.
- In a large mixing bowl, whisk the eggs until well combined. Add the grated Parmesan cheese, salt, and pepper. Mix thoroughly.
- Combine the sautéed eggplant, Swiss chard, and onion mixture with the egg and cheese mixture. Stir until all ingredients are evenly distributed.
- Transfer the mixture to the prepared baking dish, spreading it evenly. Sprinkle additional Parmesan cheese on top if desired.
- Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the tortino is set in the center.
- Remove from the oven and let it rest for 5-10 minutes before serving. This allows the tortino to set and makes it easier to slice.
- Slice and serve warm as a main course or side dish. Garnish with fresh herbs like basil or parsley if desired.
Tips
- Choose fresh, firm eggplants and vibrant Swiss chard for the best flavor and texture.
- Remove excess moisture from eggplant by salting the cubes and letting them sit for 15 minutes before cooking to prevent a soggy tortino.
- Sauté vegetables separately to maintain their individual flavors and prevent overcrowding in the pan.
- Use a non-stick or well-seasoned baking dish to ensure easy serving and cleaning.
- Let the tortino rest after baking to allow it to set properly, which makes slicing cleaner and more precise.
- For extra flavor, consider adding fresh herbs like basil or thyme to the egg mixture.
- This dish is versatile—serve it hot as a main course or at room temperature as an appetizer or side dish.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 12g
Protein: 10g
Fat: 12g
Saturated Fat: 4g
Cholesterol: 110mg
