Vegetable turrets with mozzarella

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Meatless

Ingredients

serves 4

sauce:

5 sprigs of finely chopped basil
2 sprigs of finely chopped peppermint
5 sprigs of finely chopped parsley
1-2 crushed cloves of garlic
50 mL of oil
2 tbs of white wine vinegar
50 mL of vegetable stock
30 g of grated Sbrinz
salt and pepper

2 aubergines, cut into slices about 0.5 cm thick
cooking butter or cooking cream
3-4 beef tomatoes, cut into slices about 0.5 cm thick
approx. 250 g of drained mozzarella, cut into slices about 0.5 cm thick

4 wooden skewers
flat-leafed parsley for garnish

Recipe source

These recipes have been made available to us by Swissmilk. The Swissmilk website with 8,000 free recipes. Cooking tips, things worth knowing about milk and nutritional information can be found at:

www.swissmilk.ch/rezepte

Preparation

sauce:

1 Mix and season all the ingredients for the sauce.
2 Sear the aubergines on both sides in several lots in the cooking butter or cooking cream. Remove from the pan.
3 Brush the sauce on to the aubergines, tomatoes and mozzarella slices and layer them alternately, making small turrets about 5 cm high. Fix in place with a wooden skewer.
4 Place the vegetable turrets in a gratin dish. Bake for approx. 15 mins. in the lower half of the oven, preheated to 200°C.
5 Serve on warmed plates. Dribble on the remaining sauce and garnish.