members recipes

A French version of egg salad, who has charmed us...

Ingredients
2 eggplant mature
150 g sour cream
thyme, rosemary, parsley
cayenne pepper
1/4 lemon zest
sea salt & fresh ground white pepper
extra virgin olive oil

Method
Preheat oven at 220\'C.
Slice eggplant in half and sprinkle with extra virgin olive oil. Season with sea salt, fresh ground white pepper, cayenne pepper and rub them to get better in core. Put in the middle, sliced garlic, thyme and rosemary. Wrap in aluminum foil and bake for 35-40 minutes (depends on size and how mature is).
When is ready, separate core shell and with a big knife chop eggplant core.
Heat a bowl with some olive oil and add the eggplant mixture. Keep stir a few minutes then add sour cream, season occasional, add chopped parsley and lemon zest.
Let to cool and serve with toast bread or crackers...

Enjoy...