Eggplant and Mozzarella Turrets with Parsley Pesto
by Editorial Staff
Summary
| Prep Time | 50 mins |
| Total Time | 50 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 5) |
Ingredients
- 2 large eggplant (s)
- salt
- 2 tablespoon olive oil
- 50 g pine nuts
- 2 cloves garlic
- 1 bunch parsley, (flat-leaf)
- 50 g parmesan cheese
- 100 ml olive oil, possibly a little more
- 2 scoops mozzarella, (buffalo mozzarella)
- 1 large red pepper (s)
- Balsamic vinegar, (crema di balsamic vinegar)
Print Recipe
Pin Recipe Instructions
- Cut the aubergines into even thin slices, sprinkle with salt and let them steep for about an hour. Rinse briefly under water, pat dry with kitchen paper. Brush the aubergine slices with oil with a brush and roast them on both sides in the well-preheated, dry grill pan.
- Roast the pine nuts (without fat, be careful not to turn them too brown, keep some for decoration.) Process together with garlic, parsley, parmesan and oil in the food processor to make a creamy pesto. If it is too firm, add a little more olive oil. Season to taste with salt and pepper.
- Cut the buffalo mozzarella into slices and roughly tear them into strips.
- Arrange the aubergines on a plate (three at a time) then place a few strips of buffalo mozzarella on top, top with a beautiful single slice of aubergine and top with buffalo mozzarella. Sprinkle with a few pine nuts and pour the pesto over them.
- Cut the pepper into tiny cubes and sprinkle over the eggplant tower. Drizzle with a thick balsamic syrup, sprinkle with coarse pepper and serve.
- You can also serve the tower without paprika and balsamic vinegar, but I think the sweetness of the paprika and the sourness of the balsamic vinegar go well with the fried aubergines.
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