Ingredients::
- 500 g of aubergines
- 350 g of cooked cannellini beans
- 4 tbsp Thaina
- 10 mint leaves
- 1 clove of garlic
- 2 tablespoons of vegetable mayonnaise
- 5/7 capers
- 2 tablespoons of sesame oil or extra virgin olive oil
- Olives and cherry tomatoes to garnish
- 1 or 2 tablespoons of Spirulina Algae powder
- Juice of one lemon
- Sliced almonds
- Salt, pepper, to taste
Preparation:
Prepare the aubergines by peeling them and cutting them into slices about 4mm thick. Marinate them for at least 30 minutes with lemon juice, mint leaves, a little salt and oil. Meanwhile, prepare the sauce. Blend the washed beans, garlic, thaina and capers. After 30 minutes of marinating the aubergines, collect the liquid together with the mint leaves and add it to the sauce and blend well. The last touch and two spoons of mayonnaise to mix everything and your sauce will be ready.
Drain the aubergines, grill them and place them on a griddle. Pour them over the sauce to cover entirely. Finally, add the Spirulina Algae powder or a handful of flakes, garnishing with olives, cherry tomatoes and almond flakes.
