Millefeuille of eggplant and gulas with allioli

Welcome to this new recipe.
The recipe that I present today will surprise your guests and family.
It is a starter full of flavor and textures that fuses Mediterranean flavors in an exceptional way.
This snack will not leave you indifferent and you can prepare it easily and quickly.
You can serve it cold or warm. Either way it will delight your senses.
If you don't like the intense flavor of the eggplant, you can peel it or salt it and leave it in a colander for an hour or two to release its juices before flouring it. I personally love all its nuances, so you will see that in my eggplant recipes I always skip these steps.
Fry the eggplants in plenty of oil and, although not too hot, do not let them cook over low heat. This way you will avoid them getting oily.
I advise you not to cut them too thickly to better balance the flavor of all the ingredients in the recipe.
The amount of chili pepper you use when cooking the gulas will depend solely on your taste. Do not hesitate to avoid it or to use more. The recipes should always be personalized to enjoy them to the maximum.
Here is the link to the allioli recipe that you can see in this channel: • SALSA ALLIOLI La inte...
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Let me know what you thought, but, above all, don't stop making this recipe so you can enjoy it.
Ingredients:
1 eggplant
1 cup of gulas
2 cloves of garlic
Chilli to taste
Allioli (recipe: • SALSA ALLIOLI La inte... )
1 egg
All-purpose wheat flour
Fresh parsley for garnish
Virgin olive oil
Bon Appetit
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