WHAT?
2 aubergines - in very thin slices
150g. @mastelogr - in very thin slices
2
tomatoes in wafer thin slices
2 garlic cloves, chilli
Bunch of mint
Handful of walnuts
4 tablespoons red wine vinegar
Handful of mushrooms
Salt, pepper, mint, carob syrup to serve
2 tablespoons olive oil
HOW TO?
1️⃣Slice the aubergine in wafer thin slices. Cook in greaseproof paper for 20 minutes at 220 degrees. Off the dry well.
2️⃣Sauté the chopped mushrooms in high heat for 3-4 minutes. Splash the vinegar , add the chilli, garlic and walnuts and sauté for two more minutes. Add pepper, salt, chopped mint.
3️⃣Set the millefeuille. 2 wafer thin slices of aubergine, followed by a wafer thin slice of cheese, and tomato. Add a little sauce and repeat, until all slices are finished.
4️⃣Cook in the oven at preheated 190 degrees oven for 12-15 minutes. Put in the grill for 4 minutes. Serve with mint and carob syrup.
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