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Emily's Tomato and Eggplant Towers

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Ingredients for 4 servings:

  • 4 tomatoes
  • 2 eggplant(s)
  • 150 g pesto (basil)
  • 50 g Parmesan, grated
  • 3 tbsp olive oil
  • Salt
  • Basil, for garnishing

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Wash the tomatoes and eggplant, slice them, and season with salt. Mix the pesto with the Parmesan cheese and oil. Spread the pesto mixture over the tomato and eggplant slices and layer them alternately. Bake the towers in a preheated oven at 200°C for 20 minutes. Then secure the towers with wooden skewers and garnish with basil. The towers can be served warm or cold.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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