Servings:
4
Prep time:
15
Cooking time:
15
INGREDIENTS
- - 250 g of tofu
- - 2 eggplants
- - 1 potato
- - 1 bunch of arugula
- - 2 tablespoons pine nuts
- - 1 bunch of mint
- - ½ clove of garlic
- - 1 teaspoon of vinegar
- - Oil
- - salt
- - pepper
INSTRUCTIONS
- Remove the top cap and the bottom of the eggplant and cut into slices half an inch thick. So grill from both sides on a hot plate.
- Peel the potato and cut it into slices as thick as the eggplant. Brush the slices with a little olive oil and grill these on the plate on both sides until they are softened inside.
- Slice the tofu to the same thickness of the vegetables and helping with a pastry cutter or a glass cut from each slice a disk of diameter similar to that of the slices of eggplant. Brush with oil lightly the slices and grilled these up and down.
- Build the puff pastry alternating slices of eggplant, tofu and potatoes on a bed of arugula leaves forming a small tower.
- Toast the pine nuts in a hot frying pan until golden brown and crispy. Chop the mint and combine in a bowl with the very finely chopped garlic, 4-5 tablespoons of olive oil, vinegar, a pinch of salt and pepper. Emulsify well and use this sauce to dress the whole thing, complete with pine nuts and serve immediately.
