My cooking is mostly made up of vegetarian food but this weekend we should be heading to Crans Montana and if we go there, we will surely visit the Argentinian restaurant for a nice piece of meat. I wrote we should be going there because my fiancé twisted his ankle last weekend and it hasn’t totally healed yet… so I’m keeping my fingers crossed he will feel better tomorrow. So while I’m keeping my hopes up for the getaway weekend, in the line of my usual eating habits I used some Swiss produce to come make these aubergine tomato and mozzarella towers. These towers are very easy to make and they work great as first course or why not as a side dish.
Aubergine Tomato Mozzarella Towers
Recipe for 3-4 p.
Prep time: 20-25 min
Cook time: 30-35 min
350 g (about 2 small to medium) aubergines or 18 slices of 0.5 cm thick
2 meaty tomatoes
12 basil leaves
200 g mozzarella
Salt and pepper
Heat oven at 200°C and line a baking tray or two with parchment paper
Cut the tomatoes and the aubergines crosswise into about ½ cm slices. Brush the aubergines on both sides with some olive oil and season them with salt and pepper then place them on the baking tray. Place the tomatoes too on a baking tray and drizzle a little olive oil on top then season with salt and pepper. Bake in the oven for 25-30 min.
Meanwhile slice the mozzarella into ½ cm slices.
Once the vegetables have taken a nice colour remove them from the oven.
Build the towers by taking one slice of the aubergine, then a slice tomato, a basil leave, the mozzarella, then begin again with a slice aubergine, tomato, basil, mozzarella and finally top with a third aubergine slice. Secure by inserting a toothpick in the middle of the tower. Repeat for the other five remaining towers.
Bake in the over for 5-8 min or until the mozzarella is melting and the ingredients are heated through then serve.