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Eggplant Turrets in Lettuce Wreath

1 Mins read
Eggplant Turrets in Lettuce Wreath

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!
Prep time
15 min
Cooking time
10 min
Portions
4
Total time
25 min

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

  • Salad Dressing

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.
Eggplant Turrets in Lettuce Wreath
Eggplant Turrets in Lettuce Wreath
Eggplant Turrets in Lettuce Wreath
Eggplant Turrets in Lettuce Wreath
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