- 1 large aubergine
- 2 tbsp salt
- 2 tbsp olive oil
- 1 pkg Castello Creamy Chili
- 150g sun-dried tomatoes
- 50g almonds
- 1 tbsp fresh rosemary
- 1 tsp dried chilli (to taste)
- 50ml olive oil
- 1 lemon
- Salt and pepper
Start by cutting the aubergine into 7mm slices. Sprinkle the slices with salt and set aside for a couple of hours. The salt will draw out some of the bitter taste. Rinse the aubergine and pat dry.
Blend the sun-dried tomatoes, rosemary, chilli and olive oil until smooth. Season to taste with salt, pepper and lemon.
Fry the aubergine slices in some oil until golden. Place on absorbent paper.
Now, stack the aubergine slices with alternating layers of Castello Creamy Chili and pesto. Finish with both pesto and cheese. Place the tower on a baking sheet lined with parchment and bake at 180°C for 10 minutes until the cheese is melted.