Be warned, this recipe is for all you imposters out there – these eggplant and caprese towers are wonderful to look at and taste! They’re the perfect appetizer: they’re not bad, they’re easy to make and the perfect start to an Italian meal.
I use vegan mozzarella for the eggplant caprese towers, mainly 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 either, you can replace the cheese with a plant-based cream cheese. That’s as good as it gets. The appetizer doesn’t quite follow the Caprese idea, but hey, it tastes good! Those who do not eat vegan food can of course use regular mozzarella cheese.
By the way, the appetizer is very easy to prepare and finish later before the menu. You can send the eggplant to the tube for the first round and prepare the rest of the ingredients. But hold off on building the eggplant caprese towers and second round of ovens. Only when your guests arrive do you need to put the small structures and bake them.
Here at EAT CLUB, of course, we have prepared many other Italian dishes. Here are the editors’ current favorites:
You can find other delicious appetizers in our large collection of recipes. Click and find the right ingredients for your next dinner. If you want to learn more about Italian cooking, the EAT CLUB cooking school is the right place. We, for example, explain what Cucina povera is all about.
Did you already know? Every Friday morning we sweeten your breakfast with the EAT CLUB newsletter. Subscribe if you want top kitchen tips and tricks and are always on the lookout for new food trends and creative recipes.
An appetizer with the wow factor: vegan eggplant and caprese towers
description
An appetizer guaranteed to be eye-catching: Tomato, mozzarella and eggplant towers.
the preparation
-
Preheat the oven (180 degree oven). Wash the aubergines, remove the stem and cut the rest into thin slices.
-
Peel and chop the garlic, then mix it with a little olive oil. Season with salt and pepper and brush both sides of the eggplant slices with it. Put in the oven for 15 minutes.
-
Meanwhile, wash and slice the tomatoes, removing the greens. salt and pepper. Also cut the mozzarella into slices. Wash the basil and shake dry.
-
Stack aubergines, tomatoes and mozzarella slices alternately and build them into small towers. Use basil too. Place the towers on the baking sheet and bake for another 15 minutes. Serve directly.