Aubergine-mozzarella-tower

Name: Aubergine-mozzarella-tower
Cook time: 40 min
Total time: 40 min
Yield: 6
Ingredients: 3 Buffalo mozzarella (125 g each); 3 (approx. 600 g) Meat Tomatoes; 7-10 Tbsp salt, pepper; 1 medium onion; 1 Branch rosemary; 7-8 TABLESPOONS Olive oil; 3-4 Stem(s) Basil; 2 Aubergines (approx. 350 g each)

AUTHOR
Janie Gentry

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 6

3 Buffalo mozzarella (125 g each)
3 (approx. 600 g) Meat Tomatoes
7-10 Tbsp salt, pepper
1 medium onion
1 Branch rosemary
7-8 TABLESPOONS Olive oil
3-4 Stem(s) Basil
2 Aubergines (approx. 350 g each)

Directions

1
Cut mozzarella into 12 slices. Wash the tomatoes and cut into 12 thick slices. Season with salt and pepper. Peel onion and cut into thin rings. Wash rosemary, dab dry, pluck needles and chop.
2
Mix with oil. Wash basil, shake dry, pluck off leaves. Clean and wash the aubergines and cut them into approx. 24 thick slices (each approx. 1 1⁄2 cm).
3
Spread the aubergines with the rosemary oil and season with salt. Grill on the hot grill for 4-5 minutes on each side. Remove from the grill. Cover 12 eggplant slices with 1 tomato slice, 1 mozzarella slice, onion rings and basil.
4
Cover with the remaining aubergine slices. Place the turrets on the hot grill again for 2-3 minutes if desired.