Recipe: Aubergine millefeuille

Start with the dessert!

INGREDIENTS:

• 1 large or 2 small aubergines
• 1 large heirloom tomato
• 8 large, thin slices of chorizo
• 1 Buffalo mozzarella ball
• 2 tablespoons honey
• 5 tablespoons olive oil
• Fresh thyme leaves
• Salt and pepper

PREPARATION:

1. Preheat the oven to 210C.
2. Slice the tomato and mozzarella into four pieces, and the aubergines into 12 rings of equal thickness.
3. Mix the honey, olive oil and salt and pepper.
4. Place the aubergine slices on an oven-tray covered with parchment. Brush with the honey marinade and add a few thyme leaves. Bake for 15 minutes.
5. Add the tomato slices and bake for another 10 minutes.
6. Prepare the millefeuilles by alternating layers of aubergine, mozzarella and chorizo, ending with an aubergine slice.
7. Add some honey marinade and thyme to the top and they’re ready!

Enjoy your meat!