I’ve been feeling a little bit vegetarian lately as I said on my last post. Maybe too much of meat food of the last few days has brought me in this stage.

Last time I went to the market I saw a man selling aubergines and I wanted to make papoutsakia again at some point. Nevertheless, I have realized in the past few months…that when you cook…you start from something…and sometimes you end up to something different…

I always liked aubergines and loved any relevant recipes

Not sure why, i guess it is my Asia Minor heritage or the fact that my father did a lot of work to introduce them to our weekly menu.

In Greece when the summer comes, those vegetables are the ones that really shine most above all and you can find them in many different dishes. Sometimes though you do like to improvise and see how lucky can you get.

So for this case, i decided to make a fun recipe that focuses on aubergines as a main ingredient and …really looks nice. Even if i am biassed in this occasion..

Ingredients for Aubergine Towers

2-3 Aubergines thinly sliced
2 tomatos sliced
1 onion
200gr of Feta cheese
250gr of teen can tomato juice

How to Cook them

Clean the aubergine slices and fry them in a pan, 2-3 minutes from each side really quick.

When you finish, you place them in the side and get ready to make the small aubergine towers. The idea is to put one ingredient over the other creating a mixture of flavors.

So first a slice of aubergine, onion, aubergine, tomato, aubergine and on top a teaspoon of tomato juice. Top it up with sprinkled feta cheese

Repeat until you are done with all the ingredients.

Wrap the pan, in a baking foil and cook it in the oven for an hour or so, removing the oven in the last 15 minutes.

You can never go wrong, with feta, aubergines and tomatoes!