Eggplant Towers

Eggplant Towers

Enjoy these little “towers” by themselves or as an appetizer!

  • 4
  • 20 minutes
  • 20 minutes


  • 3 large eggplants
  • 3 large tomatoes
  • 1 cup chopped fresh dill
  • 1 cup chopped fresh parsley
  • 5 tbsp mayonnaise
  • 3 medium cloves of garlic
  • salt, pepper to taste
  • olive oil for cooking
  • pomegranate seeds for decoration (optional)


  1. Thoroughly wash the eggplants.
  2. Heat oil in a large skillet (please note, eggplant needs a lot of oil – we will take care of the excess oil in the later steps).
  3. Slice the eggplant into 1 inch slices.
  4. Pan fry the eggplant on both sides until golden brown (not too soft though), add salt and pepper to taste.
  5. Place the eggplant slices onto a plate, separating each batch with a paper towel (this will help absorb the excess oil).
  6. Slice tomatoes into 1 inch slices.
  7. Chop the dill and parsley and mix together.
  8. Squeeze the garlic cloves with a garlic press into the mayo and mix well.
  9. Place the largest slices of eggplant onto a plate (I was able to fit 4 on my plate).
  10. Spread the mayonnaise mixture on top.
  11. Cover the mayo with parsley and dill.
  12. Place a tomato slice on top.
  13. Repeat the process to build “towers.” 
  14. Decorate the plate (I decorated it with pomegranate seeds, but you can decorate with pieces of dill, parsley, chopped tomatoes or eggplants, etc).