A rustic appetizer, but also sophisticated.
Wash and cut the eggplants into thin slices (do not peel the skin).
Place the eggplants in a container with sufficient amount of water and salt. Let it rest at least 3 hours. After this time, remove the eggplants from the water, rinse and dry the eggplants.
Pass them by flour and bake them for 15 minutes at 180º C.
Cut the cheese roll into pieces.
Remove the eggplants from the oven and drizzle them with Honey Nº 88 Fire by Beesweet. Add the cheese, the finely chopped red pepper and aromatic herbs to taste. Bake for another 10 minutes to 180º C.
Serve as an starter ou as a main course. To accompany, prepare a salad with cherry tomatoes.
Make yourself at home and … Bon Appétit!