Side Dishes ›

Emily's Tomatoes – Eggplant – Turrets

by Editorial Staff

Summary

Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Appetizers & Snacks
Cuisine European
Servings (Default: 4)

Ingredients

  • 4 tomato (s)
  • 2 eggplant (s)
  • 150 g pesto (basil)
  • 50 g parmesan, rated
  • 3 tablespoon olive oil
  • salt
  • Basil, for garnish
Emily`s Tomatoes – Eggplant – Turrets
Emily`s Tomatoes – Eggplant – Turrets

Instructions

  1. Wash tomatoes and eggplants, cut into slices and season with salt. Mix the pesto with the parmesan and oil. Brush the tomato and aubergine slices with the pesto mixture and layer them alternately on top of each other.
  2. Bake the turrets in a preheated oven at 200 ° for 20 minutes.
  3. Then pin the turrets in place with wooden skewers and garnish with basil.
  4. The turrets can be served warm or cold.
Editorial Staff

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.

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