2 Roll out 4 vegan fyllo pastry sheets on a lightly floured surface and use a round cookie cutter to cut into circles. Brush each pastry circle with a bit of olive oil and then place them on top of each other, making stacks of 4 sheets.
3 Place on a greased baking tray and bake for 8-10 minutes.
4 Meanwhile, place the tomato and aubergine slices in a bowl, drizzle with olive oil, salt flakes and rosemary.
5 Throw on a preheated barbecue. Grill the aubergine slices for 5 minutes on each side and the tomato slices for 2 minutes on each side.
6 Grate some Violife Greek White on top of the grilled vegetables and remove from the fire.
7 To assemble the tower, top two pastry discs with an aubergine slice, then add the other two pastry sheets and finish up by adding a tomato slice.
8 Drizzle with the basil infused olive oil and sprinkle with fresh mint leaves. Season with freshly ground black pepper and enjoy!