VEGETABLE MILK

And here, friends, is an easy, delicious, elegant and very economical accompaniment.

A eggplant recipe that can be combined with these vegetables but also with others you have in the fridge.

I added vegetable millefeuille, look how cool.

Make it, it seems like a nice option for a side dish for dinner or lunch with guests, because they look so cute, you see?

And because they can be prepared and baked at the last minute before serving.

And because they are tasty.

And because they allow almost any type of main course: meat, fish, chicken...

Oh, how much you owe me, guys, HOW MUCH you owe me…

Ingredients

They are very simple

• 1 eggplant
• 1 tomato
• 1 zucchini (round courgette)
• Grated cheese
• 1 garlic clove
• 1 cdita. of paprika
• 1 tsp. thyme
• Olive oil, salt and pepper

Eggplant Recipe: Vegetable Millefeuille

super simple

1. Cut the vegetables into slices about 8mm thick (that's how precise I am today...).

2. Grill the eggplant and zucchini slices, making sure they are cooked until they are cooked al dente, as they will later go in the oven. If you want to learn more about grilling vegetables, check out this essential guide: Grilled Vegetables: A Practical Guide .

3. For the dressing: Mix the chopped garlic, paprika, thyme, and olive oil in a mortar. Blend until smooth.

4. Assemble the millefeuille: a layer of grilled eggplant, a layer of grilled zucchini, a layer of fresh tomato, and so on. Spread a little garlic and paprika dressing on each layer.

5. Drizzle with grated cheese. The idea here isn't to have super-melty cheese, but simply to complement the flavor of the roasted vegetables. The vegetable millefeuille is delicious with just the dressing and doesn't need cheese, but if you're really into cheese, you can add cheese between the layers or on top. You can also add cottage cheese to make it even more melted.

6. Bake in a hot oven for about 10 minutes. Once you've removed the ingredients, add more dressing. Done! You now have a super easy and tasty eggplant recipe.

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Eggplant recipe: vegetable millefeuille

This shot was taken with a helicopter