For 4 people
For 4 people
Preheat the oven to 180°C
Divide the eggplants in 2 in its length
Make cuts similar to a fence in their flesh using a sharp knife then place them on a baking sheet
Insert a touch of rosemary in each half of eggplant
In a ramekin, mix half the oil, half the honey, salt, pepper and garlic. Brush the eggplants of this preparation
Bake the eggplants for 30 minutes
Remove the flesh with a spoon, pour it into a saucepan over low heat
With the back of a fork, mash the eggplant flesh and mix with the rest of oil and honey
Present the eggplant caviar in a large bowl or individual cups. Decorate with the strands of rosemary.
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