4 servings
Step 1:
• First, rinse all the ingredients thoroughly, since they will not be cooked all germs must be eliminated.
• Thinly slice the eggplants with a mandoline slicer or knife.
• Peel the tomatoes and slice them.
Step 2:
• Put the eggplants in half of a big Pyrex or porcelain platter. Put the sliced tomatoes in the other half. Spray the platter with 3 1/3 tablespoons of olive oil, the juice of one lemon, and two tablespoons of soy sauce.
• Put the minced basil and sea salt on top.
• Marinate overnight.
Step 3:
• For the mushrooms and blueberries, slice the mushrooms and marinate in another glass dish with the remaining 2 tablespoons of oil, the juice of the other lemon, one tablespoon of soy sauce, sea salt, and three teaspoons of syrup (this will sweeten it and give it a special, tasty texture).
• Marinate overnight as well.
Step 4:
• To assemble the late, first place a slice of eggplant and tomato, then mushrooms and blueberries on top, then another eggplant, tomatoes, and another eggplant.
• Put the chia seeds hydrated for a couple of hours.
