Vegetable turrets with mozzarella

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serves 4


  • 5 sprigs of finely chopped basil
  • 2 sprigs of finely chopped peppermint
  • 5 sprigs of finely chopped parsley
  • 1-2 crushed cloves of garlic
  • 50 mL of oil
  • 2 tbs of white wine vinegar
  • 50 mL of vegetable stock
  • 30 g of grated Sbrinz
  • salt and pepper
  • 2 aubergines, cut into slices about 0.5 cm thick
  • cooking butter or cooking cream
  • 3-4 beef tomatoes, cut into slices about 0.5 cm thick
  • approx. 250 g of drained mozzarella, cut into slices about 0.5 cm thick
  • 4 wooden skewers
  • flat-leafed parsley for garnish

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  1. 1 Mix and season all the ingredients for the sauce.
  2. 2 Sear the aubergines on both sides in several lots in the cooking butter or cooking cream. Remove from the pan.
  3. 3 Brush the sauce on to the aubergines, tomatoes and mozzarella slices and layer them alternately, making small turrets about 5 cm high. Fix in place with a wooden skewer.
  4. 4 Place the vegetable turrets in a gratin dish. Bake for approx. 15 mins. in the lower half of the oven, preheated to 200°C.
  5. 5 Serve on warmed plates. Dribble on the remaining sauce and garnish.

Cheese in this recipe