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Aubergine millefeuille with pea cream, black olives and raisins
ingredients
servings
4
Aubergine
2 unit
Tofu
150 oz
Peas
200 oz
Shallots
1 unit
Pitted black olives
50 oz
Raisins
40 oz
Extra virgin olive oil
to taste
Salt
to taste
Pepper
to taste
starters from Italy
Aubergine millefeuille with pea cream, black olives and raisins
Aubergine millefeuille with pea cream, black olives and raisins
ready in
30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
It 's great for a dinner with friends but also for a dinner in two, thanks to its vivid colors and its particular turret shape, will keep your guests open-mouthed and without even having tasted it yet
preparation
step 1
Soak the raisins for about ten minutes. Meanwhile, cook the peas in boiling salted water for 5-6 minutes, drain them and put them under cold running water to keep the color bright green.
step 2
Wash the aubergines and cut into slices about 1 cm thick and cook them on a very hot grill sprinkled with a pinch of salt. Let it cool and brush with a little oil.
step 3
Sauté the finely sliced shallots in a pan with two tablespoons of EVO oil. Add the chopped olives and the drained and squeezed raisins, keeping aside a spoonful of olives and raisins (it will be used for decoration).
step 4
Brown for 2 3 minutes. Then add the peas and the crumbled tofu and cook for another 10-12 minutes. Season with salt and pepper and let it cool. Then blend with a mixer until a smooth cream is obtained (if necessary add water or oil).
step 5
Place a slice of aubergine on the plates, spread a layer of cream and continue alternating the ingredients ending with a layer of cream. Arrange on top of the olives and raisins that you put aside, sprinkle with a little oil and grill for 2 minutes.
step 6
Here is your dish ready! Enjoy your meal. FOR MANY OTHER RECIPES COME TO VISIT ME IN MY BLOG IOVEGGIE.IT
