ELABORACIÓN DE MIL HOJAS DE BERENJENA Y VERDURITAS
Cortar las berenjenas en rodajas y dejarlas un ratito en remojo en agua y sal. Mientras cortar las zanahorias y las judías en daditos y estofarlas en una pizca de aceite en una sartén hasta que queden al dente.
Introducir las espinacas en agua hirviendo 1 ó 2 minutos, escurrir, picarlas y añadirles un poco de nata líquida y hacerlas puré. Hacer lo mismo con un poco de zanahoria.
Secar y salpimentar las berenjenas. Pasarlas por leche y después por harina, freírlas en aceite por los dos lados.
Montar las berenjenas haciendo capas y alternando con las verduras.
Acompañarlo con salsa de espinacas y de zanahorias.
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