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 Tomato Tower & Aubergine with Pesto

For the aubergine and tomato tower
2 tbsp olive oil
3 x 2cm/1in round slices aubergine
3 x 2cm/1in slices tomato, cut from the middle

For the minted yoghurt
4 tbsp Greek-style yoghurt
6 fresh mint leaves, chopped
1 garlic clove, crushed
salt and freshly ground black pepper

For the pesto
1 handful fresh basil leaves
4 tbsp olive oil
salt and freshly ground black pepper
1 garlic clove, crushed


For the aubergine and tomato tower.
Rub the oil into the aubergine slices on both sides.
Heat a chargrill pan and cook the aubergine slices for 2-3 minutes on both sides, or until tender and golden-brown.
Lay one slice of aubergine on a serving plate and top with a slice of tomato.
Repeat with the remaining aubergine and tomato until you have a tower.

For the minted yoghurt.
Combine all of the yoghurt ingredients in a bowl.

For the pesto.
Place all of the pesto ingredients in a food processor and pulse until smooth.

To serve, spoon some of the minted yoghurt over the top of the aubergine and tomato tower and drizzle the pesto around the edges of the plate.

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