Millefeuille of Eggplant and Tofu with Pine Nuts and Mint

Servings: 4
Prep time: 15
Cooking time: 15
  • - 250 g of tofu
  • - 2 eggplants
  • - 1 potato
  • - 1 bunch of arugula
  • - 2 tablespoons pine nuts
  • - 1 bunch of mint
  • - ½ clove of garlic
  • - 1 teaspoon of vinegar
  • - Oil
  • - salt
  • - pepper
  1. Remove the top cap and the bottom of the eggplant and cut into slices half an inch thick. So grill from both sides on a hot plate.
  2. Peel the potato and cut it into slices as thick as the eggplant. Brush the slices with a little olive oil and grill these on the plate on both sides until they are softened inside.
  3. Slice the tofu to the same thickness of the vegetables and helping with a pastry cutter or a glass cut from each slice a disk of diameter similar to that of the slices of eggplant. Brush with oil lightly the slices and grilled these up and down.
  4. Build the puff pastry alternating slices of eggplant, tofu and potatoes on a bed of arugula leaves forming a small tower.
  5. Toast the pine nuts in a hot frying pan until golden brown and crispy. Chop the mint and combine in a bowl with the very finely chopped garlic, 4-5 tablespoons of olive oil, vinegar, a pinch of salt and pepper. Emulsify well and use this sauce to dress the whole thing, complete with pine nuts and serve immediately.