Start by cutting the eggplant into thin slices and pan frying in olive oil
Remove and drain on paper towel
Take several leaves of silver beet and cut roughly and lightly wilt in that same olive oil
Assemble the eggplant and top with the silver beet,
place balls of boccini over the top and grill until melted
Meanwhile blend a mixture of white bean, crushed garlic and salt. An heat.
Assemble on a plate garnish with a few matchsticks of carrot and red chilli
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