for 4 person

Aubergines

2	aubergines
2 tbsp	olive oil

To bake

2 ½ tbsp	tomato puree
1 tin	soya beans (approx. 210 g), rinsed and drained

Tartare

30 g	pitted green olives, finely chopped
30 g	gherkins, finely chopped
3 tbsp	ketchup
1	shallot, finely chopped
1 tsp	sweet paprika
¼ tsp	red Tabasco sauce
¼ tsp	salt
3 tbsp	caper berries
1	shallot, cut into rings
2 tbsp	olive oil
8 slice	whole-grain toast bread

How it's done

Aubergines

Brush the aubergines with oil, place on a baking tray lined with baking paper.

To bake

Approx. 45 mins. in the centre of an oven preheated to 180°C, turning 3 times. Remove, allow to cool slightly. Halve the aubergines lengthwise, scrape the aubergine flesh away from the skin using a spoon, place in a sieve, drain the aubergine, place in a measuring cup along with the tomato puree, then puree. Add the soya beans and puree briefly.

Tartare

Mix the olives with all the other ingredients up to and including the salt, mix into the puree. Using a cutter (approx. 8 cm in diameter), arrange the tartare on 4 plates. Top with caper berries and shallot rings. Brush both sides of the toast bread with oil, toast in a hot frying pan for approx. 1 min. on each side, serve with the tartare.

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