Mustard scones with roasted aubergines, lamb's lettuce and Mediterranean hummus | Ortoromi

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Mustard scones with roasted aubergines, lamb's lettuce and Mediterranean hummus

Recipe

Mustard scones with roasted aubergines, lamb's lettuce and Mediterranean hummus

35 minutes

difficulty: 1

portions: 9

20 minutes

difficulty: 1

portions: 9

Ingredients for 9 people:

1 jar of OrtoRomi Mediterranean hummus

Corn salad OrtoRomi

1 small eggplant

2 tablespoons of pine nuts

10 mint leaves

5 basil leaves

1 sprig of parsley

Origan

1/2 clove of garlic

1 small shallot

extra virgin olive oil

balsamic vinegar

salt and pepper

FOR THE SCONES

200 g of flour "1"

2 teaspoons of baking powder

50 g of butter

120 ml of milk

1 teaspoon of mustard

1 pinch of salt

Preparation time:

20 minutes

Cooking time:

15 minutes

Preparation

Mix the flour with the salt, baking powder and mustard and knead them with the butter until you get a sandy mixture. Pour in the milk and knead quickly. Roll out a sheet of about 2-3 cm thick and cut into discs of 6 cm in diameter. Transfer them to a baking tray lined with baking paper and bake in the oven at 200 ° C for 12-15 minutes, until golden brown.

Cut the aubergine into slices and grill them, then cut them into 4 wedges and transfer to a bowl. Add the herbs, finely chopped shallots and garlic, oregano, pine nuts and season with oil, vinegar, salt and pepper. Stir, cover and place in the refrigerator. Cut the scones when they are cold and stuff them with the aubergines, hummus and a few corn salad leaves. Close and serve.

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