Aubergine towers with Pesto of Pra’, provola cheese and tomatoes

for 4

Easy

ngredients for 4 people:

2 tablespoons Pesto di Pra’

1 round aubergine

1 ripe tomato and some little cherry tomatoes

50 gr provola or scamorza cheese in slices

Extra virgin olive oil q.s.

Salt

Procedure

Cut the aubergine into about 1 cm thick slices. Place them into a lightly oiled pan and cook them on both sides. Season with salt. They have to become soft without drying out.
Meanwhile dice the ripe tomato and slice cheese. Pre-heat the oven to 190°.
Make the towers using 3 or 4 rounds of aubergine per person, cover each slide with the diced tomato and cheese. Add a little Pesto of Pra’ sauce and repeat the procedure until the dish is completed.
Lay the towers on the baking paper, flavour some cherry tomatoes with oil and put them around the aubergines. Bake in hot oven for about 5 minutes which is the ideal amount of time for the cheese to melt. Add some oil to a tablespoon of Pesto di Pra’ and use this sauce to pour over the aubergines, so you’ll have a delicious but light dish.
(Recipe by Natalia Cattelani).