A bean recipe for every taste:
Grind the walnuts. Mix with crushed garlic cloves and vinegar. Season with salt, pepper and coriander. Cut pomegranate in half and scoop out the seeds.
Cut washed melanzane into slices. Roast in hot oil on both sides. Drain on kitchen paper.
Clean leeks and cut into rings, leaving a few stalks whole. Clean white cabbage and cut into small pieces. Clean the beans. Do all vegetables in order in salted water for 15 min. Remove and drain. Drain asparagus spears and cut into narrow slices, a few spears whole.
Coarsely mash beans with a potato masher or blender stick. Cut peeled onions into slices.
Spread the walnut paste on the slices of melanzana. Mix white cabbage, asparagus spears, leeks and beans each with a little walnut paste. Arrange vegetables and onions on a platter. Sprinkle with chopped parsley and pomegranate seeds.
Per person in about 2323 joules/555 calories.
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