Summary

Ingredients

• 1 eggplant (s)
• 3 carrot (s)
• 1 onion (s)
• 1 can mushrooms, whole heads
• 3 medium tomato (s)
• garlic
• Miracel Whip, balance
• oil
• Herbs, fresh

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Instructions

1. Grate the carrots, cut the onion into fine strips, sauté them together in the oil and let them cool. Cut the aubergine into slices, lay out on a baking sheet, brush with oil, bake until golden, allow to cool.
2. Cut tomatoes into slices. Chop the garlic and mix with the Miracel Whip. Chop herbs. Drain the canned mushrooms.
3. Line a salad bowl (shallot shape) with cling film, distribute the mushrooms upside down and sprinkle with herbs so that they sink through the mushrooms a little, then brush with the salad cream. Spread a layer of tomato slices, then aubergines and carrots. Brush each layer with the cream.
4. Cover and chill the lettuce overnight.
5. Before serving, cover the salad bowl with a plate that is larger in diameter than the salad bowl. Turn both over and turn the lettuce onto the plate. Lift off the salad bowl and peel off the foil.
6. Cut the mushroom meadow like a cake.