Ingredients:
· 20-25 Mini cones Herbs de Provence Masdeu
· Roasted aubergine
1 medium eggplant
5 ml of extra virgin olive oil
· Eggplant hummus
100 g roasted aubergine
350 g of cooked chickpeas
50 ml of water
10 ml of extra virgin olive oil
5 g of salt
1 g white pepper
Lemon juice 1 teaspoon
10 g tahini
· 1 pomegranate
· Fresh basil 5 leaves
· Toasted pine nuts
· Crumbled feta cheese
Elaboration:
Roasted aubergine
1. Preheat the oven to 250ºC.
2. Roast the aubergines for about 35 minutes until soft.
3. Peel them and then cut them into cubes.
4. Sauté them with a little olive oil for 1 minute.
Hummus
1. Blend all the ingredients until they form a cream.
2. Reserve in a piping bag.
Assembly:
Fill the cones with the hummus.
Add the pomegranate, the crumbled feta cheese, the
toasted pine nuts and the chopped basil leaves on top.
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