Aubergines rôties à la crème d'ail

Aubergines rôties à la crème d'ail
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Preparation time : 10min
Difficulty :
Cooking time : 20min
roasted eggplant with garlic cream

Ingredients

  • 1 jar of Garlic cream 110g Jean Martin
  • 2 eggplants
  • breadcrumbs or 2 rusks
  • parmesan powder
  • olive oil

Recipe

Bake for 20 mins at 210°C Scrape the flesh from the eggplants, preserving the “shell” skin.

In a bowl, mix the flesh with a jar of Garlic Cream. Salt. Garnish the eggplant “shell” with this mixture.

Sprinkle with breadcrumbs or crushed rusks, and parmesan.

Drizzle with a drizzle of olive oil and grill for 5 minutes.

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