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Mini crousti with chestnut-eggplant cream and harissa — image

Mini crousti with chestnut-eggplant cream and harissa

A crispy mini crousti filled with a creamy chestnut-eggplant cream with harissa.Finished with sushi mayonnaise, cranberry, za’atar, and grated pecorino-walnut cheese.

Ingredients

1units.theelepelHarissa
200gGrilled eggplant
Cranberry
200gChestnuts
Sushi mayonnaise
Mini crousti
125gMon chou
Pecorino walnut
Za’atar

Preparation

  1. Blend the chestnuts, grilled eggplant, Mon Chou, and harissa in a food processor until smooth to make a creamy chestnut-eggplant cream.
  2. Fill the mini crousti with the cream.
  3. Garnish with sushi mayonnaise, cranberry, and za’atar.
  4. Finally, grate the pecorino walnut over the mini crousti.