Millefeuille of vegetables and cheese

Step 1

Eggplant cut into slices and fry on the grill or frying pan on each side, until soft.

Step 2

Pepper bake in the oven until black markings. Folded in the package for 10 minutes, then remove the skin and slice into squares.

Step 3

Cheese mash with a fork, add to it a pinch of pepper, sour cream, finely chopped parsley and garlic passed through the press.

Step 4

Mung beans do not require pre-soaking. Place rinsed beans in a pot with water in the ratio 1:5, bring to a boil. Cook on high heat for 10 minutes, and then until tender 1.5-2 hours on low heat. Add salt at the end of cooking, because it slows down the cooking process. (If you want to obtain boiled beans, you need to add a little soda, at the beginning of cooking.)

Step 5

Assemble : slice of eggplant to put cheese with herbs..

Step 6

.. put 1/2 tsp of mashed beans..

Step 7

.. then a slice of pepper. Repeat the layers two more times.

Step 8

On top decorate with cheese and green onions. Remove for 1-2 hours in the refrigerator. Bon appetit!