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🍽️ Layered Eggplant Towers with Pumpkin and Tomato

348 kcal · 30 min · 4 servings

Ingredients

• 2 eggplants (approx. 250 g each)
• salt
• 250 g pumpkin flesh (e.g. Hokkaido)
• 6 tbsp olive oil
• 6 tomatoes
• 1 garlic clove
• 8 tsp Pesto Rosso
• 4 tbsp grated Parmesan
• pepper (from the mill)
• 20 small cherry tomatoes
• cress (for garnishing)

Instructions

1. 1. Rinse the eggplants thoroughly under running water.
2. 2. Cut off the hard ends on both sides of the eggplants.
3. 3. Slice the eggplants into rounds about 1.5 centimeters thick.
4. 4. Generously salt the eggplant slices and let them sit for a short time to release moisture.
5. 5. Preheat the oven to 180 degrees Celsius with top and bottom heat.
6. 6. Line a baking tray with baking paper.
7. 7. Dice the pumpkin flesh into small cubes.
8. 8. Mix the pumpkin cubes with two tablespoons of oil.
9. 9. Spread the pumpkin evenly on the prepared baking tray.
10. 10. Bake the pumpkin for about 25 minutes until soft.
11. 11. Wash the tomatoes thoroughly.
12. 12. Quarter the tomatoes and remove the stem ends and seeds.
13. 13. Roughly chop the deseeded tomatoes.
14. 14. Mix the tomato cubes with one tablespoon of oil.
15. 15. Add the tomatoes to the tray next to the pumpkin for the last 10 minutes of baking time.
16. 16. Dry the eggplant slices completely with kitchen paper.
17. 17. Heat two to three tablespoons of oil in a non-stick pan.
18. 18. Fry the eggplant slices on both sides for two to three minutes each until golden brown.
19. 19. Remove the fried slices from the pan.
20. 20. Let the eggplants drain on kitchen paper.
21. 21. Remove the pumpkin and tomatoes from the baking tray.
22. 22. Place the pumpkin and tomatoes into separate bowls.
23. 23. Let the vegetables cool down briefly.
24. 24. Mash the tomatoes and pumpkin cubes roughly with a fork.
25. 25. Place four garnish rings with a diameter of about 8 centimeters on a baking tray lined with baking paper.
26. 26. Place one eggplant slice in each ring as a base.
27. 27. Peel the garlic.
28. 28. Press the garlic directly into the pesto.
29. 29. Mix the garlic thoroughly with the pesto.
30. 30. Spread about one teaspoon of pesto onto each eggplant slice.
31. 31. Sprinkle some Parmesan cheese over the eggplants.
32. 32. Fill the roughly mashed pumpkin mixture onto the eggplants.
33. 33. Press the pumpkin layer down slightly with a spoon.
34. 34. Place another eggplant slice on top of the pumpkin layer.
35. 35. Sprinkle the new eggplant layer again with pesto and Parmesan.
36. 36. Distribute the tomato cubes evenly over the rings.
37. 37. Press the tomato layer down slightly.
38. 38. Place the remaining eggplant slices on top as the final layer.
39. 39. Drizzle the towers with the remaining oil.
40. 40. Serve the towers warm or cold on plates.
41. 41. Carefully remove the garnish rings.
42. 42. Garnish the towers with small tomatoes and cress.
43. 43. Serve the dishes immediately.

Nutrition per serving

• kcal: 348
• Protein: 10 g · Fett/Fat: 29 g · Carbs: 12 g