Master chef
Utensils
Apron
baking paper
Baking tray
Bowl
Brush
Cooking spoon
One ovenproof dish (holding approx. 2 l), greased
Oven mitts
Pan
Paring knife
Tablespoon
Teaspoon
Timer
Cutting board
Kitchen scales
wooden skewers
Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
How it's done
The kids can help at the marked areas .
Tomato sauce
Chop the tomatoes, peel and finely chop the shallot. Heat the oil in a pan. Add the tomatoes and shallot, cover and simmer for approx. 15 mins. Remove the basil leaves, finely chop, add, mix, season. Transfer the tomato sauce to the prepared dish.
Aubergine
Cut the aubergine into approx. 24 slices, transfer to a bowl. Add the oil and salt, mix, spread on a baking tray lined with baking paper.
Bake
Approx. 15 mins. in the centre of an oven preheated to 200 °C. Remove.
Aubergine towers
Cut the mozzarella and tomatoes into approx. 1 cm slices. Coat the aubergine slices with the pesto. Place the aubergines, mozzarella and tomatoes on top of each other in alternate layers to create 8 towers. Secure each aubergine tower with a wooden skewer, place in the dish.
Return to the oven
Approx. 15 mins. in the lower half of the oven.
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