For 2 people
For 2 people
Preheat the oven to 180°C (gas mark 6).
Cut the eggplants in half lengthwise, wash, and place them in a foil-lined dish. Bake for about 25 minutes, until the flesh is tender. Add two unpeeled garlic cloves after 15 minutes of cooking.
Remove the eggplant pulp and cut it into small cubes. Add the garlic pulp, salt, and pepper. Refrigerate the caviar for about an hour.
Place the caviar on appetizer plates and add a tablespoon of brousse cheese, shredded ham, salad, and basil. Add a drizzle of olive oil and half a breadstick to the plate. Season lightly with salt and pepper if necessary. Finally, serve with a spoon.
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