Towers of eggplant

By Ricci Capricci e Pasticci


400gm (14oz) of minced beef or veal
4 cherry tomatoes (or 2 tablespoons of tomato paste)
1 tablespoon of
Ariosto Roasted & Grilled Meat Seasoning
1 large eggplant (aubergine)
2 red tomatoes
300gm (10.5oz) of smoked cheese
Extra virgin olive oil or basil pesto to taste

1) Cut the eggplant (aubergine) into slices 1 cm thick, add salt and eggplant cooked on the grill. Wash and cut the tomatoes into slices of the same thickness as that of the eggplant and do the same with the smoked cheese. Set aside.

2) In a bowl, mix the ground beef with chopped tomatoes and the Ariosto seasoning. Shape into large meatballs and mash in your hands, to give them the form of burgers. Cook the hamburger on a plate and keep aside.

3) Prepare now your turrets, alternating a slice of eggplant, a hamburger, a slice of tomato and a smoked cheese.

4) Season with pesto or with a drizzle of extra virgin olive oil, depending on your preference. You can eat eggplant (aubergine) towers of both hot and cold.