4 servings
50 minutes
Difficulty: medium
- 2 medium-sized aubergines
- 200g green beans
- Fresh mint (a/r)
- 200g cacioricotta
- Salt (a/r)
- Extravirgin olive oil
- 2 garlic cloves
- 1 pinch of oregano
- 1 celery sticks
- 2 bay leaves
- 1 carrot
- 300g tomato passata
- Basil (a/r)
Thoroughly wash the aubergines and cut them into halves. Sprinkle with salt and oregano and drizzle with olive oil, then wrap each half separately in tinfoil.
Bake in the oven for 35 minutes at 170 degrees. Leave to cool down.
Wash the green beans and get rid of the stalks. Boil in salted water and cool immediately in a bowl with icy water, to keep their bright colour. Marinate the beans for half an hour in extravirgin olive oil, adding a crushed garlic clove and mint leaves. Meanwhile, warm the tomato sauce in a pan until it is hot all the way through.
Ladle out the tomato sauce in a bowl, placing the squeezed aubergine on top. Drizzle with olive oil, and more sauce.
Arrange the bean salad next to the aubergine, topping with generous cacioricotta and basil.
