Roasted Vegetable Torta (Hot, Crusty Sandwich)

Torta with ketchup and Chimichurri Sauce

This delectable torta owes its invention not to a mother, but a hungry child! It came into being when I tried to make something healthy and quick for Chellu's lunch. It was quite easy and quick to make as I had roasted veggies, whole wheat chapatis/tortillas, and some rennet-free Parmesan and goat cheese. Both kind of cheeses were delicious and the goat cheese was great for my friends who cannot tolerate cow's milk products. It is a huge hit with everyone who has tried them; utterly delicious - to live for!!

These tortas make great appetizers served in small wedges. Dry vegetable curries such as cauliflower or potato curry make great fillings too. These tortas taste like samosas when made with potato curry - without all the frying!

Makes 12 triangles

Ingredients:

1 recipe Roasted Eggplant Spread
6 whole wheat chapatis/tortillas
1 cup shredded Parmesan cheese OR 6 oz. fresh Goat Cheese
A little oil/ghee to cook the tortas

Method:

Heat a lightly oiled, seasoned cast iron griddle.

Cut the tortillas into halves and warm them slightly so they fold without breaking.

Spread 1/4 cup of the roasted veggies on one half of each chapati/tortilla piece.

Sprinkle a little Parmesan or the goat cheese over the veggies.

Fold over the chapati over the filling to form a triangle; and brush with a little oil or melted ghee.

Cook on the griddle until golden brown and crispy on both sides.

Continue filling and cooking the other tortas the same way.

Serve hot with ketchup, any chutney, or raita for a satisfying meal. Enjoy!!