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🍽️ Gratinated Eggplant Towers

227 kcal · 30 min · 4 servings

Ingredients

• 2 large eggplants
• 2 large zucchini
• olive oil (for brushing)
• salt
• pepper (from the mill)
• crumbled oregano
• 3 mozzarella balls (125 g each)
• 200 g mini Roma tomatoes (or cherry tomatoes as a substitute)
• 100 g mixed olives
• daikon cress (for garnishing)

Instructions

1. 1. Turn on the oven and set it to 200 degrees Celsius.
2. 2. Rinse the eggplants and zucchini under running water.
3. 3. Trim off the hard ends at the stem attachments of the eggplants and zucchini.
4. 4. Slice the vegetables into rounds with a thickness of about one centimeter.
5. 5. Sprinkle some salt onto the eggplant slices.
6. 6. Let the salted slices stand for ten minutes.
7. 7. Then pat the eggplant slices dry with kitchen paper.
8. 8. Brush the slices of eggplant and zucchini thinly with olive oil.
9. 9. Fry the slices in batches in a pan.
10. 10. Fry them until lightly browned on both sides.
11. 11. Season the vegetables with salt, pepper, and oregano while frying.
12. 12. Let the mozzarella drain in a sieve.
13. 13. Slice the mozzarella into rounds with about one centimeter thickness as well.
14. 14. Rinse the tomatoes under running water.
15. 15. Slice the tomatoes.
16. 16. Line a baking sheet with parchment paper.
17. 17. Stack the eggplant, zucchini, mozzarella, and tomato slices alternately on the sheet to form four small towers.
18. 18. Place the baking sheet in the preheated oven.
19. 19. Finish baking the gratin towers for about ten to fifteen minutes.
20. 20. Carefully remove the eggplant towers from the baking sheet.
21. 21. Place the towers onto the plates.
22. 22. Arrange the olives around the towers on the plate.
23. 23. Garnish the dish with daikon sprouts.

Nutrition per serving

• kcal: 227
• Protein: 8 g · Fett/Fat: 14 g · Carbs: 18 g