These "Auberginentürme" (Eggplant Towers) are a creative and flavorful way to enjoy hearty vegetables.
Thick slices of eggplant are slow-roasted until tender on a bed of garlic-infused oil, creating a rich and savory base.
The dish is elevated by a unique topping of savory black bean tempeh, crunchy pine nuts, and juicy tomatoes.
Finished with a creamy dollop of tahini and a sprinkle of salty feta,
these towers offer a beautiful balance of Mediterranean zest and earthy plant-based protein.
It is a stunning dish that works perfectly as a light main course or an impressive appetizer.
Ingredients
~1 eggplant (per person)
Tempeh (e.g., Black Bean-Rosemary-Lemon variety)
Garlic cloves
Lemon juice
Olive oil
Tahini
Cherry tomatoes
Feta cheese (a small amount)
Pine nuts
Salt
Steps
Chop the garlic, season with a little salt, and mix it with olive oil and lemon juice.
Create small "oil puddles" with this mixture on a baking tray lined with parchment paper.
Slice the eggplant crosswise into thick rounds (about 4–5 cm thick).
Place each slice onto an oil puddle, with the smaller cut surface facing down.
Bake at 200°C (approx. 400°F) for 30–40 minutes until tender.
Sauté the tempeh in a pan, break it into small pieces with a spatula, and then finely chop it along with the pine nuts.
Dice the tomatoes and mix them with the tempeh mixture. Crumble in a small amount of feta and add a splash of lemon juice if desired.
Assemble by placing the roasted eggplant slices on a plate, adding a dollop of tahini on top, and spooning the tempeh-tomato mixture over them.
Finish with a drizzle of olive oil and a pinch of salt.
