40 minutes

eggplant, 2
cooked chickpeas, 7.5 oz
potato boiled, 1
ripe tomatoes, 14oz
olive oil, 5 tablespoons
garlic, 1 clove
mint, 1 sprig
salt, to taste


Clean and wash the eggplants and cut them into slices about 5mm thick. Season with salt and brush the eggplant with olive oil and cook on the grill with the grill plate , three minutes to side .
In mixer blend the chickpeas with boiled potato, a teaspoon of turmeric, a tablespoon of olive oil until creamy get smooth. Season with salt and add the parsley.
Spread the eggplant with chickpeas and roll, stopping the rolls with toothpicks.
In a bowl put the oil with the garlic, mint leaves, a pinch of salt and pepper and cook for 20 minutes.
Blanch the tomatoes in boiling water, drain them and deprive them of pell and seeds, cut into pieces and put them in a bowl prepared with oil; stir and make flavor.
Distribute concassé tomatoes on the bottom of the individual plates and lay the rolls of eggplant.

Thanks to Essenza di Vaniglia.