Mediterranean vegetable Napoleons

This Mediterranean vegetable Napoleons recipe is simple to make, looks impressive and tastes fantastic. Serve it as an appetizer for friends on a summer day.

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2 globe aubergines (eggplants)
4 green peppers
4 large zucchini
2 dry onions
4 medium sized potatoes
2 tomatoes
2 garlic cloves
½ bunch finely chopped parsley
½ bunch finely chopped fresh coriander
or 1 tbs dry coriander powder
1 tsp paprika
4 tbs vinegar
olive oil
salt & pepper
sunflower oil for frying


  • Slice all the vegetables into pieces 0.5 cm thick circles.
  • Boil the potatoes, onions and zucchini in salted water for 7-8 minutes and strain.
  • Fry the aubergines and drain them on paper towel.
  • Sauté the garlic in some olive oil with the peppers until wilted. .
  • Sprinkle all the vegetables with salt and pepper, the paprika, parsley and coriander.
  • Brush a pan with olive oil and lay the vegetables in rows. Make sure  they do not overlap too much, use as many oven pans as you need. 
  • Pour over the vinegar mixed with some olive oil and bake at 180ºC for about 30 minutes or however much time they need to cook.
  • Let cool and then beginning with the potato, start layering the vegetables.
  • If you have a metal cylinder with a diameter of about 5-7 cm to use as a mould, it will help a lot, otherwise the final result will look more rough.
  • Serve with a tomato coulis and garnish with mache. 


This can also be called a "vegetable mille feuille" (thousand leaves), a term normally used for the cream dessert. Adapt it to other seasons using the vegetables that are available at that time of year. It is great made with all sorts of root vegetables as well.
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