Aubergine towers with goat's cheese, pistachios, mint and dried figs
Tillredning
Preheat the Tepan to 220 degrees then smear with cooking oil using the spatula. Cut the aubergine into approx. ½ cm thick slices and place on the Tepan. Season with plenty of salt. Fry the slices of aubergine on both sides until soft and golden brown. Meanwhile, grate the zest of half a lemon and coarsely chop the mint leaves and figs. Add to a small bowl with the pistachios and goat's cheese and stir well with yogurt, a dash of lemon juice and a generous pinch of salt and pepper.
Construct the towers as follows: start with a slice of aubergine, then add 1 tbsp of creamy cheese and yogurt mixture followed by another slice of aubergine. Repeat until each tower has three layers of aubergine and three layers of creamy mixture. Garnish the mixture on top with additional mint leaves and drizzle with a little olive oil.
For two people
- 1 aubergine
- 150 g soft goat's cheese
- 1 tbsp yogurt
- 30 g chopped pistachios
- 4 – 5 dried figs
- 3 sprigs of mint
- ½ organic lemon – zest and juice
- Olive oil, cooking oil (e.g. cooking olive oil), salt and pepper
