Aubergine and caprese towers: an appetizer with a wow effect – CLUB LA

Attention, this recipe is aimed at all pretenders: these aubergine and caprese towers are beautiful to look at and taste fantastic! They are the perfect appetizer: not overwhelming, easy to make and a great start to an Italian meal.

I use vegan mozzarella for the Auberge Caprese towers because I’ve been eating animal-free for a while now. If you can’t find plant-based mozzarella in your local supermarket, try an organic store. If that doesn’t work, you can replace the cheese with a plant-based cheese. That flavor is just as good. The recipe doesn’t quite follow the idea of ​​capris, but hey, if it tastes good! Anyone who doesn’t eat a vegan diet can easily use regular mozzarella cheese.

Fortunately, the recipe is very easy to prepare and finish before the menu. You can send the egg to the tube for the first round and prepare other ingredients. But they also occupied the construction of the towers of the Auberge Capres and the second round of the furnace. You just have to put the small structures together and bake them when your guests arrive.

Here at EAT CLUB we have prepared several other Italian dishes. Here are our current editors’ favorites:

You can find other delicious recipes in our large collection of recipes. Click through and find the right parts for your next dinner. If you want to learn more about Italian food, EAT CLUB cooking school is the right place to go. For example, we explain what the Cucina povera is about.


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Place aubergine caprese with basil on a plate with oil.

Pinit

Appetizer with the wow factor: vegan aubergine and caprese tomatoes

press release

Appetizer guaranteed to be eye-catching: small towers of tomato, mozzarella and eggplant.

preparation

  1. Preheat the oven (180 degree fan oven). Wash the plane, remove the straw and cut the rest into thin slices.

  2. Peel and chop the garlic, then mix with a little olive oil. Sprinkle with salt and pepper and brush the aubergine slices with it on both sides. Place in the oven for 15 minutes.

  3. Meanwhile, wash and cut the tomatoes, remove the greens. Salt and pepper. Also cut the mozzarella into pieces. Wash the basil and dry it.

  4. Cut the slices of aubergine, tomato and mozzarella alternately and build them in small towers. Also use basil. Place the mushrooms on the baking sheet and bake for another 15 minutes. Serve directly.

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