Eggplant turrets are an eye-catcher on every table, are quickly prepared and delicious.
We cut the eggplants into 1 cm thick slices, salt both sides and put them aside to have them dewatered.
Now we cut the tomatoes into slices, too, and the cloves of garlic or the onion are finely diced.
We place the eggs into a bowl, season them with salt, pepper and chili, and finally whip everything.
Now we dab dry the eggplant slices. While the oil is heated in a pan, we turn the eggplant slices in egg and fry them until golden-brown.
We let the fried eggplant slices cool down on a grid for a short time.
Now we start piling up, beginning with an eggplant slice which is followed by the tomato.
We season with salt, pepper, chili, and sprinkle some garlic or onion dices over it.
This procedure is repeated three times.
A little tomato skin and some basil leaves create an attractive decoration.
Enjoy our meal!
Tips from the author
This salad makes 4 servings as an entree or starter!