Eggplant-Zucchini Tower

I love zucchini. That is why I use it some much in my recipes. Sincere apologies to all the zucchini haters – I cannot help it.

This particular recipe is a great appetizer. It looks great and tastes even better.

Really easy to make – it took me about 15 minutes. This really is a no-brainer.


U need (serves 4)

1 eggplant

1 zucchini

1 mozzarella ball (125-150 grams)

A handful of basil leaves

Sundried tomato tapenade

Salt

Dried chili flakes and/or Italian herbs

Olive oil

1 clove of garlic (very finely chopped)

2 skewers

How to make it

Cut the eggplant and zucchini into slices of about half a centimeter. Pour about 4 table spoons of olive oil into a bowl and mix the garlic and some salt into it. Grill the sliced eggplant and zucchini on both sides for a few minutes and while grilling drizzle some of the olive oil with garlic and salt over them (you can do this using a brush). Once the vegetables are nice and soft but still with a slight crunch, take them off the grill and let them cool down. 

Cut the mozzarella into slices.

Now you are ready to make the tower: eggplant – zucchini – mozzarella - a generous layer of sundried tomato tapenade – 3 basil leaves. Repeat this about 2 or three times. Stick a skewer through the tower, so that it stays in place. Sprinkle with some dried chili flakes and/or Italian herbs.

Serve at room temperature.