It is a mille-feuilles of delicious summer vegetables.
Try to use a good fresh mozzarella preferably mozzarella di buffala which is the best.
This recipe is inspired by Maitre Robuchon.
Serves : 2
250ml Olive oil
1 medium aubergine washed and chopped into 8 1cm thick slices
1 medium but large one zucchini half peeled and chopped on diagonal into 0.5cm thick slices
1 teaspoon thyme leaves
2 fistfuls basil leaves, washed and dried
1 ball Mozzarella di bufala, chopped into 8 slices
8 dried or semi-dried tomatoes shop bought
Salt and Pepper
Put 200ml olive oil into the freezer.
Heat 50ml in a frying pan over a low heat
Cook the aubergines slices for 5/6 minutes on one side and then 5/6 minutes on the other side, all over a slow heat. Season lightly with salt and pepper.
Remove the aubergine and cook the zucchini slices for 3/4 minutes each side, still over a low heat. Sprinkle with salt and thyme.
Remove the oil from the freezer.
Put half of it in a blander along with all but a few leaves of the basil.
Blend until smooth. Add 2 pinches of salt and then add the rest of the oil in a thin stream while running the blender.
Season the mozzarella slices with salt and pepper
On a little individual plates, begin with a slice of aubergine, then tomato, a slice of mozzarella, a slice of zucchini and then repeat the layers.
Season with salt and pepper.
Drizzle each tower with a tablespoon of basil oil and drizzle a ring of the green oil around the vegetables.
Garnish with basil leaves and serve at room temperature.
If you don't have time to do the basil oil, add1 big leaf of basil on the tomato slices
Don't forget to add the seasoning ( salt, pepper, thyme)
You can do the tower quite in advance, when done put them in the fridge and remove the 1 hour before it is time to eat.