Baked vegetables turrets with chickpeas cream

Servings: 4
Prep time: 30
Cooking time: 40
Seasonality: July
Type of recipe: appetizers
Difficulty: moderate
  1. Cook the whole pepper in the oven at 200°C for 15-20 minutes, turning it often until it is roasted evenly. Then peel it and cut it into pieces.
  2. Whisk the chickpeas with the pepper, the chives, some cumin seeds, a pinch of salt, paprika and chilli pepper, the lemon juice, one-two tablespoons of oil and enough water to obtain a creamy mixture. At the end ad the chopped olives.
  3. Peel the potato and sprout the aubergine. Then cut both into thin slices and salt them lightly.
  4. Lightly oil 4 muffin molds or other round molds, and fill them starting with a slice of aubergine, a little cream, a slice of potato, more cream and so on. Season the last layer with a little olive oil and bake at 170°C for about twenty minutes, then raise the temperature to 200°C and finish cooking after 5-10 minutes.
  5. Cut the tomatoes into cubes and season with a tablespoon of oil, a little salt and finely chopped basil. Turn the turrets upside down in the plates and cover them with the tomatoes.