Eggplant and Mozzarella Tower (Torretta di Melanzane e Mozzarella)
Category: Main Courses
Servings: 4
A savory combination of grilled eggplant, fresh mozzarella, and homemade basil pesto, this Eggplant and Mozzarella Tower offers a flavorful twist on a classic Italian dish.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Mozzarella (fresh) | 625g |
| Eggplant (medium) | 380g |
| Fine salt | To taste |
| Tomato passata | 80g |
| Fresh basil (leaves) | 6 leaves |
| Garlic | ½ clove |
| Coarse salt | A pinch |
| Extra virgin olive oil | 20g |
| Fresh basil (for pesto) | 15g |
| Pecorino cheese | 5g |
| Parmigiano Reggiano DOP | 15g |
| Pine nuts | 3g |
Nutritional Information (per serving):
| Nutrient | Amount |
|---|---|
| Calories | ~320 kcal |
| Protein | ~18g |
| Fat | ~22g |
| Carbohydrates | ~15g |
| Fiber | ~4g |
Instructions:
Step 1: Prepare the Pesto
- Clean the Basil: Gently wipe the basil leaves with a soft cloth to remove any dirt.
- Make the Pesto: In a mortar (or a food processor if preferred), add the peeled garlic along with a pinch of coarse salt. Use the pestle to crush the garlic into a smooth paste.
- Add Basil: Once the garlic is mashed, add the basil leaves to the mortar. Begin grinding, rotating the pestle against the walls of the mortar to release the basil’s aromatic oils.
- Grind Pine Nuts and Cheese: Once the basil is reduced to a bright green liquid, add the pine nuts and continue grinding until smooth. Gradually add the Pecorino and Parmigiano Reggiano, mixing until they are fully integrated.
- Add Olive Oil: Slowly drizzle in the extra virgin olive oil, mixing until you achieve a smooth, creamy pesto. Set aside.
Step 2: Prepare the Eggplant
- Wash and Slice: Wash the eggplants thoroughly, removing both ends. Slice them into rounds, about 1 cm thick.
- Grill the Eggplant: Preheat a grill pan over medium heat. Once hot, place the eggplant slices on the grill and cook for about 3 minutes on each side, or until the grill marks are visible and the eggplant is tender.
- Season: Sprinkle the grilled eggplant slices with fine salt to enhance their flavor.
Step 3: Assemble the Towers
- Prepare the Sauce: In a small bowl, combine the tomato passata with a generous spoonful of the freshly made basil pesto. Stir well to combine.
- Layer the Towers: Begin by placing one grilled eggplant slice on a plate. Spoon a small amount of the pesto-tomato sauce on top, then add a slice of mozzarella. Continue layering with another slice of grilled eggplant, more sauce, and mozzarella. Repeat the process until you have stacked three layers of eggplant, finishing with a final layer of mozzarella.
- Secure the Tower: Gently skewer the entire tower with a toothpick or small skewer to hold the layers together.
Step 4: Bake and Serve
- Bake the Towers: Arrange the assembled eggplant towers on a baking sheet lined with parchment paper. Preheat your oven to 180°C (350°F) and bake for 10–12 minutes, or until the mozzarella is melted and bubbly.
- Finish and Garnish: Once the towers are out of the oven, garnish with a few fresh basil leaves and a pinch of freshly ground black pepper for an extra kick. Serve immediately.
Tips & Variations:
- Homemade Tomato Sauce: If you have homemade tomato sauce on hand, you can replace the passata with 120g of your own. It will enhance the dish’s flavor and make it even more authentic.
- Additional Flavor: For a deeper flavor, you can add a touch of balsamic vinegar to the pesto or drizzle some over the top of the finished towers.
- Vegan Version: To make this dish vegan, simply omit the mozzarella and substitute with a plant-based cheese alternative.
This Eggplant and Mozzarella Tower is a perfect vegetarian dish, packed with fresh flavors and textures. The creamy mozzarella, smoky grilled eggplant, and vibrant pesto create a harmonious balance, making it a delightful addition to any meal. Whether served as a light lunch or a stunning dinner entrée, it’s sure to impress guests and satisfy your cravings for Mediterranean flavors!
