Towers of eggplants and tomatoes
2 servings
20 minutes
Eggplant and tomato towers are an elegant and simple dish of Greek cuisine, embodying the Mediterranean passion for fresh vegetables and light sauces. Historically, Greeks value eggplants for their rich flavor and ability to harmoniously pair with tomatoes and herbs. In this recipe, juicy slices of eggplant, fried to a golden crust, alternate with sweet tomatoes, creating a delightful play of textures. A natural yogurt sauce with garlic adds zest, while Provençal herbs and balsamic topping complete the composition with aromatic finesse. These towers are perfect as an appetizer or light main dish and can be served warm or cold, enjoying the harmony of flavors inspired by the sunny shores of the Aegean Sea.
1
Slice the eggplants and tomatoes into rounds about 7 mm thick.
- Eggplant: 1 piece
- Tomatoes: 2 pieces
2
Heat a thick-bottomed non-stick pan, fry the salted eggplants on both sides until brown, then the tomatoes (literally for 20 seconds on each side).
- Eggplant: 1 piece
- Sea salt: to taste
- Tomatoes: 2 pieces
3
Mix yogurt with crushed garlic - the sauce is ready, let's start building the towers.
- Fat-free natural yoghurt: 100 g
- Garlic: 1 clove
4
Eggplant, sauce, tomato, Provencal herbs. In this order, we make a tower of two layers, finishing with eggplant and sauce, drizzling with balsamic topping on top.
- Eggplant: 1 piece
- Fat-free natural yoghurt: 100 g
- Tomatoes: 2 pieces
- Herbes de Provence: to taste
- Balsamic glaze: to taste
