Eggplant Tomato Tower



  • 1 piece of eggplant
  • 2 potatoes
  • 2 tomatoes
  • 200 g mozzarella cheese

for the sauce

  • 1 tablespoon of tomato paste
  • 1/2 teaspoon of olive oil
  • 2 tomatoes
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon of granulated sugar
  • Salt
  • Mint

for frying

  • Sunflower oil

For the top

  • basil leaves


Slice the eggplants and potatoes into rounds and fry them in hot oil. Take it on a paper towel and absorb excess oil.

Place on a baking tray lined with grease-proof paper. Bake in a preheated 180 degree oven for 10-12 minutes.

For the sauce, fry the tomato paste in olive oil until fragrant. Add the diced tomatoes, apple cider vinegar, granulated sugar, salt and spices.

Cook this mixture until the tomatoes get juiced.

Cooked vegetables; Stack them on top of each other in the order of potatoes, mozzarella cheese, tomatoes, mozzarella cheese, eggplant and mozzarella cheese.

Repeat the same process until all the vegetables are finished. Remove the tomato towers to a serving platter. Garnish with basil leaves. Serve hot with tomato sauce on the side.

Make sure that the tomatoes and eggplants you will use are ripe.

Before starting the recipe, soak the eggplants in salt water and rinse with plenty of water. In this way, the bitterness will go away.

You can use grated tomatoes instead of tomato paste for the sauce.

At the end of the cooking process, you can add grated cheddar cheese on the right potatoes.

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