Summary

Ingredients

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

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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.