Aubergine caviar with Roucoulons Bio sauce

Ingredients

Preparation

Chop the cheese and blend with the oatmeal drink until a fine texture is obtained. Peel the aubergine and cut into small dice. Peel the garlic and cut into thin slices. Brown the garlic gently in the olive oil and add the aubergine. Cook over a medium heat, stirring until the aubergine is soft. Chop up the cooked aubergine and season with salt, pepper and chopped herbs.

Assembly: Place the aubergine caviar on toast and finish by pouring the sauce on top. Garnish with fresh herb leaves.