Eggplant Turrets in Lettuce Wreath
Pane-Bistecca
Salad and starter can be easily combined by serving these eggplant turrets in a lettuce wreath! It’s that simple! My turrets are made with eggplant, tomatoes and mozzarella and look really pretty in color. As they say in Switzerland, you also eat with your eyes!
Goooood!
Goooood!
Ingredients
2 Tomatoes
1 Eggplant
1 fresh Mozzarella
Basil Leaves
Salt and Pepper
4 Handful mixed Lettuce Leaves
1 bunch of Chives, chopped
Pinenuts
Cranberries
Arbeitsschritte
1
Step 1
Slice the eggplants and fry them in hot oil, set aside. Slice the tomatoes and Mozzarella.
2
Step 2
Now place a tomato slice, then a mozzarella slice on top and sprinkle with salt and pepper. Put a basil leaf on top. Then put a slice of eggplant, a slice of mozzarella and again an eggplant on top. Season again.
3
Step 3
Bake in the oven at 180 C degrees for 10 minutes.
4
Step 4
Meanwhile, mix the salad with the salad dressing and spread it as a wreath on the plates. Spread the cranberries and pine nuts. Place the warm eggplant tower in the center of the plate and sprinkle with the chives. Serve immediately.
Notes
Light and fresh.
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