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Taglia la melanzana a fette fini con uno spessore di ca. 4mm.
Posiziona le fette di melanzane su una teglia e cospargile con del sale grosso in modo da rimuovere il liquido delle melanzane. Lascia riposare per 10-15 minuti e poi premi con della carta da cucina sulle melanzane per rimuovere l’acqua fuoriuscita.
Inforna le melanzane a 200°C selezionando la funziona statica per 25 minuti girandole a metà cottura.
Nel frattempo scola i ceci e conserva l’aquafaba se prepari la maionese o per utilizzarla in un’altra ricetta.
Sciacqua i ceci sotto l’acqua corrente e mettili in una ciotola.
Con una forchetta riduci i ceci in pezzetti.
Riduci un foglio di alghe nori in scaglie piccole con un frullatore o “sbriciolandolo” con le mani.
Aggiungi le alghe, la maionese, il ketchup, il succo di mezzo limone e l’acqua ai ceci e mischia bene. Aggiusta di sale e pepe.
Rimuovi le melanzane dal forno, lascia raffreddare per qualche minuto.
Posiziona le melanzane su un piatto formando un “fiore”. Aggiungi poi la salsa “tonnata” e ripeti formando due strati.
Buon appetito.
antipasti
Melanzane “tonnate” vegane
Ricetta per
2 Persone
Vegano
25 minTempo di preparazione
40 minTempo totale
SempliceDifficoltà
Ingredienti
3 Melanzane medie
150 grCeci precotti
100 grMaionese vegana
1 Foglio di alga nori (quella per il sushi)
2 cucchiaiKetchup
q.b.Olio d'oliva (per spennellare le melanzane)
q.b.Sale e pepe
Capperi giganti per decorare (facoltativo)
Di: Elodie Luvenga
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