Eggplant Towers

I am writing in definitive, from Chile! Not that I have never done this before – the blog was born here. But as you may know, I am Brazilian and for a long time I’ve been planning to move to Chile. Finally, plans came true and here I am!

And the first recipe 100% in Chile is a little gift for my vegetarian boyfriend! These Eggplant Towers are good, easy and will take no time from you. And, of course, they are super light!

Enjoy them with a simple green salad and you will have a delicious dinner, perfect to make a vegetarian (and a non-vegetarian!) happy!

Torre Berenjena

Eggplant Towers

Serves 2

1 medium eggplant

1 medium tomato

2 tbsp cream cheese

5 leaves of basil (big ones) + 8 little ones for garnish

4 balls of buffalo mozzarella

Oregano

Salt

White pepper

Olive oil

Preheat oven at 390F. Cut the eggplant in slices (about 2 in). Pour salt all over them and leave in a drainer. Meanwhile, cut the tomato in same size slices and, in a bowl, mix the cream cheese with the basil leaves. Reserve both.

Wash the eggplant, pat dry and season with salt and white pepper. Pour some olive oil in a pan (big enough for 4 towers) and start to pile in this order: eggplant, tomato, eggplant, cream cheese, eggplant, tomato… until all ingredients were used. Finish with cream cheese and pour olive oil and oregano over the towers. Cover with aluminum foil and bake for 30 minutes or until the eggplant is smooth but still firm. Take off the foil, put a mozzarella ball over each tower and take back to the oven, until mozzarella is melted and golden.

Before serving, put the little basil leaves over the towers. If you want, you can serve sided with a green leaves salad, with olive oil and balsamic vinegar.

Enjoy this meal with Mediterranean vibes, filled with flavor and health!

Love,

Renata.