Midnight towers

Ingredients 8
Servings 4


  • 3
    medium aubergines
  • olive oil
  • 250
    ricotta cheese
  • salt and milled pepper
  • 2
    each red and yellow sweet peppers, grilled and peeled
  • 125
    sun-dried tomatoes in vinaigrette, chopped (see tips)
  • balsamic vinegar
  • fresh basil or parsley


Slice brinjals fairly thickly lengthways and fry on both sides in heated olive oil until golden (or brush slices with oil and grill or bake them instead). Place the four largest slices in the middle of four large dinner plates. Top each with a good dollop of ricotta cheese and spread evenly with a knife. Season with salt and milled pepper. Cut a few strips of each colour of pepper and place on top of cheese. Top peppers with a few pieces of chopped sun-dried tomatoes. Repeat layering once and top with another slice of brinjal. Season well, drizzle with olive oil and vinegar (or serve on the side) and garnish with fresh herbs and tiny jewels of raw peppers. Serve at room temperature.

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