Summer
Marinated eggplants
FOR 4 PERS. :
- 3 eggplants
- 6 tomatoes
- 1 bunch parsley
- 1 onion
- 20 sprigs chives
| - 3 cloves garlic
- ½ bunch thyme
- 2 lemons
- olive oil
- salt and pepper
|
Preheat oven to 180°C. Roast the whole eggplants in the oven, pricking them on both sides with a fork to prevent them from exploding. Leave for 10 minutes.
Quickly immerse them in a basin of cold water so that you can peel them, then place them in a dish and mash them with a fork.
Scald, refresh and peel the tomatoes. Dice them. Add them to the crushed eggplants, along with the parsley, chopped onion, chives and thyme.
To season, crush the garlic and salt in a bowl, add the pepper and lemon juice, and drizzle with olive oil. Drizzle the sauce over the vegetables. Serve chilled with toasted bread croutons.
To serve with our cuvée Rosé d'assemblage