Vegetable-meat towers with Emmentaler AOP

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Ingredients for 4 servings

1 aubergine
Salt, pepper
4 tbsp oil
150 g mild Emmentaler AOP
3-4 tomatoes
½ bunch oregano
12 thin pork loin escalopes, around 40-50 g each one
some flour
12 wooden skewers

Star of the dish
Emmentaler AOP specialities

Cut aubergine into slices about 7 mm thick. Brush on both sides with a little oil and season with salt and pepper. Place slices side by side on a baking tray lined with baking parchment and bake for about 12 minutes in the centre of oven (220°C, top and bottom heat). Remove tray from oven and reduce temperature to 180°C

Coarsely grate the Emmentaler AOP. Cut tomatoes in 5-7mm thick slices, season.

Pluck oregano leaves from stalk. Halve escalopes, season with salt and pepper and dust with a little flour. Heat oil in a frying pan. Fry the escalopes in the oil for ½ minute each side.

Build up 12 small towers alternating with the escalope, aubergine, tomatoes, oregano and cheese. Secure towers with a wooden skewer, place on baking tray and bake in centre of oven for 5-7 minutes.

Serve with fried potatoes or bread.

«Enjoy your meal»
Bildschirmfoto 2022-03-23 um 11.47.57
«Finely sliced Emmentaler AOP Cave-aged is best eaten in a “Caveman” cheeseburger: with a light spelt bun and a slice of tomato, some fried onions and a spoonful of crème fraîche.»
Monika Bösch, Cheese Sommelière, GenussImpuls GmbH


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