For 6 persons
Preparation : 30 mins
Cooking : 30 mins

Ingredients :

4 eggplants;
10 cl of olive oil;
½ tsp. Espelette pepper;
salt and pepper.

Recipe :

• Place the whole eggplants in a dish and bake them in the oven at 160 degrees for 30 minutes;
• Check that they are very soft, if not, let them cook for a few more minutes;​
• ​Once completely cool, remove the tail and any skin that has hardened or burned. Keep the rest of the skin, the flavor of the dish depends on it;​
• Mix all the eggplants for several minutes then add the Espelette pepper;
• ​Incorporate the oil slowly while continuing to mix;
• Salt and pepper then leave to rest in the refrigerator;
• Serve with a teaspoon, toast or breadsticks.

FOOD & WINE PAIRING
Collioure Red Cuvée Saint Michel