Aubergine Tartlet with Tomatoes and grilled Scallions on Spinach Mousse
native olive oil extra
200gr fresh spinach
oregano or thyme
Preparing the aubergines:
Cut aubergines and tomatoes in 1cm thick slices and scallions into 0,5 cm thick slices.
Put aubergines, tomatoes and scallions on a baking plate covered with baking paper. Spread some olive oil and put branches of thyme and oregano on top. Bake everything 30 Minutes on 180°C until the aubergines are cooked. Take away oregano and thyme after.
Preparing the mousse:
Peel the potato and cut it into small cubes. Wash the spinach well and cut of stem. Put potato cubes and spinach into a pot and cover everything with the vegetable stock. Cook everything until the potato is cooked. Place the mix into a blender and mix it until it is a dense cream. Add salt and pepper.
Serve in a shallow bowl. Prepare a bed of mouse on which you layer alternately slices of aubergine, tomato and scallions.