Servings:
4
Prep time:
30
Cooking time:
40
INGREDIENTS
- - 2 eggplants
- - 250 g of tofu
- - 12 cherry tomatoes
- - 1 tomato coppery
- - 12 zucchini flowers
- - 1 tablespoon of pistachio
- - 1 teaspoon of flowers
- - 2 basil leaves
- - 0.50 lemon juice
- - 8 tablespoons of extra virgin olive oil
- - Salt
- - Coarse salt
- - Pepper
- - Chives
INSTRUCTIONS
- Cut the eggplant lengthwise into slices, as thin as possible: you will have to obtain 24 of quite similar dimensions (if you can not get them very fine, there will be enough high 12 of them of 2-3 mm), then sprinkle with a little salt and put them to drain for a couple of hours. Then rinse and dry well.
- Boil the tofu in salted water for about 15 minutes.
- Brush the slices of eggplant with a little oil from both sides, lay them in a pan covered with waxed paper and bake at 180 ° C for about ten minutes
- The bake also the tomatoes sprinkled with a little salt at 160 ° C for 15 minutes.
- Work the tofu making a cream with 3 tablespoons of olive oil, to one to two pinches of salt and pepper, possibly mixed with edible flowers.
- Overlap slightly 2 slices of eggplant at a time (only if you have 24 slices),arrange the flowers on them, washed and opened, stuffed with cream of tofu and roll them creating 12 rolls, then bake at 180 ° C for 10 minutes.
- Private the tomato of skin and seeds, then mix it with the basil leaves, pistachio nuts, a pinch of salt, lemon juice and remaining oil.
- Arrange the rolls on the dishes, put a date on eachone and accompany with raw tomato sauce. Complete the dish and garnish with some stems of chives.
