Eggplant Torta

Name: Eggplant Torta
Yield: 6
Ingredients: 2 1/2 cups of all-purpose flour; 90g of butter; Salt to taste; 6 tablespoons of cold water; 2 eggplants; Vinegar to taste; 2 cloves of garlic, minced; Paprika to taste; 1/4 cup of olive oil; Lemon juice to taste; Chopped fresh parsley to taste

1
2 1/2 cups of all-purpose flour
2
90g of butter
3
Salt to taste
4
6 tablespoons of cold water
5
2 eggplants
6
Vinegar to taste
7
2 cloves of garlic, minced
8
Paprika to taste
9
1/4 cup of olive oil
10
Lemon juice to taste
11
Chopped fresh parsley to taste

Ingredients

1
2 1/2 cups of all-purpose flour
2
90g of butter
3
Salt to taste
4
6 tablespoons of cold water
5
2 eggplants
6
Vinegar to taste
7
2 cloves of garlic, minced
8
Paprika to taste
9
1/4 cup of olive oil
10
Lemon juice to taste
11
Chopped fresh parsley to taste

Directions

1
1
2
In a bowl, combine the flour, butter, salt, water, and work the dough until it becomes homogeneous
3
Cover the dough and refrigerate for 20 minutes
4
2
5
Wash and cut the eggplants into cubes
6
Soak them in cold water with vinegar for 10 minutes
7
Drain and squeeze out excess liquid
8
Season the eggplant with minced garlic, salt, paprika, olive oil, lemon juice, and parsley
9
Let it marinate for 30 minutes
10
3
11
Preheat the oven to 180°C
12
Roll out the dough and line a 14cm x 26cm baking dish with butter
13
4
14
Fill the torta, close with the remaining dough, and press the edges firmly
15
Bake for 40 minutes or until golden brown.