Vegetarian Matambre

Slice the eggplants lengthwise into ½ cm (¼ inch) thick slices.

Grill the eggplant slices and set aside.

Wash and cut the broccoli into florets.

Sauté the broccoli in a bit of olive oil with a whole garlic clove.

Add a splash of water to finish cooking, then remove from heat and discard the garlic clove. Set aside.

Using a vegetable peeler, create thin strips from half of the carrots.

Cut the remaining carrots into small pieces and steam them along with the carrot strips.

Mash the steamed carrot pieces into a purée, mixing in the cream cheese, half of the egg whites, and a pinch of nutmeg. Set aside.

Lay a sheet of aluminum foil on your work surface, and place a layer of plastic wrap on top of it.

Spread the steamed carrot strips evenly across the entire surface.

Brush the carrot strips with the remaining egg whites.

Arrange the grilled eggplant slices on top.

Sprinkle with chopped basil, and season with salt and pepper.

At one end of the layered vegetables, place the carrot purée and the broccoli florets.

Carefully roll the layered vegetables into a tight log, using the foil and plastic wrap to help shape it. Seal the ends tightly.

Cook the roll in a water bath (bain-marie) for 30 minutes.