@blackskullsreaper: Eggplants, bell peppers, tomatoes and in between mozzarella cheese with drizzled of olive oil, and sprinkle of salt, pepper, and paprika . In the oven on 390f for 30 minutes. Absolutely heaven 🙏🙏🙏🙏 My recipe: *Grilled Eggplant & Mozzarella Towers* - makes 4-6 towers *Ingredients:* - 2 medium eggplants, sliced into 1.5cm / 0.6" rounds - 2 Spanish tomatoes, sliced into rounds - 2 red peppers, roasted + sliced into strips. Or use raw pepper rings - 250g mozzarella, sliced into rounds. Buffalo mozzarella is best - 4 tbsp olive oil + more for brushing - 1 tsp paprika - smoked if you have it - Salt + black pepper - Fresh basil for topping - optional *Instructions* *1. Prep eggplant so it’s not bitter/watery* Slice eggplant rounds. Lay on paper towel, sprinkle both sides with salt. Rest 20 min. Pat dry. This pulls water out + prevents soggy towers. Brush both sides with olive oil + sprinkle with salt, pepper, paprika. *2. Grill/roast eggplant* Option A - Grill pan/stove: 3-4 min per side till grill marks + soft. Option B - Oven: 220°C / 425°F, 12-15 min, flip halfway. You want them tender but still holding shape. *3. Prep other veg* Tomato slices: pat dry so towers don’t get watery. Red peppers: If using raw, roast whole at 220°C 20 min till charred, then peel + slice. Or just use raw pepper rings for crunch. Mozzarella: Pat dry with paper towel too. *4. Build the towers* On parchment-lined tray: `Eggplant → tomato → red pepper → mozzarella` then repeat. Finish with eggplant + mozzarella on top. 3-4 layers per tower works best. Drizzle 1 tsp olive oil over each tower top. *5. Roast to melt* Oven 200°C / 400°F, 10-12 min. You want mozzarella bubbly + golden in spots, and everything heated through. Don’t over-roast or eggplant collapses. Optional: 1-2 min under broiler at end for brown spots.

DevilChild Christina De Luca

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Sunday 23 August 2026 11:30:06 GMT