Aubergine towers with tomato and cheese from the airfryer

Name: Aubergine towers with tomato and cheese from the airfryer
Prep time: 25 min
Cook time: 17 min
Total time: 42 min
Yield: 4 servings
Ingredients: 2 piece aubergines (about 600 g in total); 1 tsp salt for drawing out water; 3 piece tomatoes; 125 g firm semi-hard cheese (sliced); 2 tbsp olive oil; 1 tsp salt; pepper to taste; 1 tsp dried oregano; 1 tbsp chopped basil; 8 piece wooden cocktail sticks

A German starter as it comes to the table all over the country: little towers of aubergine, tomato and cheese held together by a cocktail stick. The aubergine slices turn golden brown at the edges and creamy inside, the cheese pulls into threads, and fresh basil goes over the top. In the basket, two tablespoons of olive oil do the job instead of a panful, although the surface does not brown as evenly as it would under an oven grill.

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Cook time

42 min

🍽️

Servings

🧂

Ingredients

View Original ↗

Nutrition

per serving

209 kcal

Calories

10 g

Protein

14 g

Fat

8 g

Carbs

Ingredients

For 4 servings

Estimated cost~€2.20 · ~€0.55/serving

🛒

Kitchen Tools

🥗

Ninja Food Processor

ab €120 · Amazon

→🍟

Ninja Air Fryer

ab €129 · Amazon

→🔪

Kochmesser

ab €89 · Amazon

→

* Affiliate links

Instructions

1
Wash the aubergines, cut off the stalk ends and cut them crossways into slices about one centimetre thick.
2
Lay the slices out on a board and sprinkle them with the salt for drawing out water. The salt pulls out water and bitterness; wet slices would steam in the basket instead of browning.
3
Pour off the liquid that has come out and pat the slices thoroughly dry with kitchen paper.
4
Wash the tomatoes and cut them into slices as well, and divide the firm semi-hard cheese into eight slices.
5
Mix the olive oil with the salt, the pepper and the dried oregano and brush the aubergine slices thinly with it on both sides.
6
Stack eight towers, each from a large aubergine slice, a tomato slice and another aubergine slice, and pin each one from above with a wooden cocktail stick.
7
Preheat the airfryer to 180 °C.
8
Set the towers in the basket in a single layer, well spaced, and stack nothing; cook larger quantities in two batches. They are not turned, as they would topple over and slide apart. Cook at 180 °C.
9
Lay a slice of cheese on each tower, moving the towers at the back to the front as you do so, then bake at 180 °C until the cheese has melted. Bare cheese otherwise has no place in the basket, as it runs through the mesh and burns onto the bottom — here it lies on top and stays on the vegetables.
10
Lift the towers out of the basket with a wide spatula and sprinkle them with the chopped basil.