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Aubergine Tartlet with Tomatoes and grilled Scallions on Spinach Mousse


2 aubergines
3 tomatoes
4 scallions
native olive oil extra
200gr fresh spinach
1 potato
oregano or thyme
vegetable stock

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.