Eggplant Cake - {Tortino Di Melanzane} Recipe - Cooking Index

Ingredients

• 2 1/4 cups 140g / 4.9oz Flour
• 1 Salt
• 1/2 lb 227g / 8oz Butter - cut into chunks
• 1 Egg - beaten
• 2 tablespoons 30ml Very cold water
• 4 tablespoons 60ml Extra-virgin olive oil
• 2 tablespoons 30ml Eggplants - peeled, and sliced (large) Lengthwise into 1/4"-thick slices
• 4 Garlic cloves - minced
• 1 Red onion - finely chopped
• 1/2 Mint leaves - chopped
• 1/2 Thyme leaves
• 1/2 Oregano leaves
• Salt - to taste
• Freshly-ground black pepper - to taste
• 1 cup 237ml Thick tomato puree
• Pecorino Toscano - for grating