Tomato‑Eggplant Towers

Ingredients

• 2 Eggplants (about 250 g)
• salt
• 250 g pumpkin flesh (e.g., Hokkaido)
• 6 tbsp Olive oil
• 6 tomatoes
• 1 garlic clove
• 8 tsp Pesto Rosso
• 4 tbsp grated Parmesan
• pepper (ground)
• 20 small cherry tomatoes
• Watercress (for garnish)

Instructions

1. 1.

   Wash the eggplants, trim ends and slice into ~1.5 cm thick rounds. Salt generously and let water draw out.

2. 2.

   Preheat oven to 180 °C fan or conventional heat. Line a baking sheet with parchment paper. Dice the pumpkin flesh and toss with 2 tbsp oil. Spread on the tray and bake for about 25 minutes until tender. Wash tomatoes, quarter them, remove stems and seeds, roughly dice. Toss with 1 tbsp oil. In the last ~10 minutes place alongside pumpkin and bake until soft.

3. 3.

   Pat eggplant slices dry with kitchen paper and heat 2‑3 tbsp oil in a non‑stick pan. Sear each side for 2‑3 minutes until golden brown. Remove and drain on paper towels.

4. 4.

   Take out pumpkin and tomatoes, put each into separate bowls. Let cool slightly, then roughly mash with a fork; they should remain somewhat chunky.

5. 5.

   Place four 8 cm rings of parchment on a tray. Put one eggplant slice in each ring. Peel garlic and press into pesto. Stir and spread about 1 tsp pesto over each eggplant. Sprinkle some Parmesan and spoon pumpkin mixture onto the eggplant. Press down, then top with another eggplant slice. Repeat with pesto, Parmesan, and tomatoes on the rings. Press again and add remaining eggplant slices. Drizzle with remaining oil and bake at 180 °C for another 15‑20 minutes.

6. 6.

   Serve warm or cold on plates. Remove the ring and garnish with small tomatoes and watercress.