Eggplant and Tomato Turrets with Cheese

by Editorial Staff

Today I offer you a recipe for an eggplant and tomato appetizer that will look great not only on your every day but also on the festive table.

Cook: 40 minutes

Servings: 4

Ingredients

  • Eggplant – 1 pc. (about 200 g)
  • Medium tomatoes – 2 pcs. (300-350 g)
  • Minibaguette – 1 pc. (about 12 pieces)
  • Cheese – 100 g
  • Egg – 1 pc.
  • Vegetable oil – 50-70 g
  • Greens to taste
  • Salt to taste

How to make an eggplant and tomato snack:

Directions

  1. Heat the oven to 180 degrees. Cut the eggplant into 0.5 cm thick slices.
  2. Fry the eggplant slices in a preheated skillet with a little vegetable oil, about 1 minute on each side.
  3. Cut the baguette into 1 cm thick slices.
  4. Chop the greens finely.
  5. Combine herbs with egg, salt and beat with a fork.
  6. Dip slices of bread in an egg.
  7. Fry the bread in vegetable oil. (Maybe placed on a paper towel to absorb excess oil.)
  8. Place the toasted bread on a baking sheet. Cut the tomatoes into slices and place one at a time on the bread, add a little salt.
  9. Place a slice of sliced ​​cheese on top.
  10. Finish off with sautéed aubergine circles.
  11. Bake in a preheated oven for 15 minutes.
  12. Put the finished turrets on a dish and decorate the eggplant and tomato appetizer with herbs.

Enjoy your meal!

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