OVERVIEW

Preparation

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  Clean eggplants, wash and cut into slices about 1 cm thick. Season with salt and pepper. Let stand for approx. 10 minutes. Pat eggplant slices dry. Heat 4 tablespoons of oil in a pan. Fry eggplant slices one after the other for about 5 minutes on each side. Remove and drain on paper towels.
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  Place chickpeas in a colander, rinse in cold water and drain. Peel and halve onions and cut into strips. Wash parsley and shake dry. Pluck leaves from stems and chop, except for a few for garnish. Mix chickpeas, onions, chopped parsley, 5 tablespoons oil, lemon juice and paprika powder. Season with salt and pepper.
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  Wash, clean and slice tomatoes. Spread eggplant slices with Exquisa Creamy Cream Cheese with herbs. Layer with the chickpea salad and tomato slices to form turrets. Arrange eggplant towers and garnish with remaining parsley.