1. The eggplant spread in a baking dish and cook at 180C until soft, about 20-30 minutes.

2. Onion cut into cubes. In skillet, heat oil, fry onion until transparent. Nuts fry on a dry pan. Garlic cut into slices, put on parchment. Grease the plate of garlic olive oil and sprinkle with salt. Bake garlic in preheated oven 180C, for 5 minutes. It should be slightly Golden. Not perrierite, and the chips will taste bitter.

3. In the bowl of a blender put the mayonnaise, eggplant, cucumbers, onions and nuts. Grind in a blender into a puree.

4. With tomato remove the peel, cut into slices. On a plate put the plate of tomatoes, sprinkle the mousse. Decorate with leaves of arugula and garlic chips. Bon appetit!