Salade d’Aubergine, Chèvre et Roquette aux Coco Plat et Basilic Pourpre
Pan-fried aubergine and goat’s cheese served with roquette, haricot beans and purple basil salad

INGREDIENTS:

For 4 people

METHOD:

Pan fry the slices of aubergine both sides in olive oil until golden brown. Place on kitchen towel to absorb any excess oil.
Place on a roasting tray and top each slice with finely cut goat’s cheese, salt, pepper and chopped basil.

Cook for 1 minute in a very hot oven and roll each slice.

Crush the garlic into the balsamic vinegar, salt, pepper and 150 ml of olive oil.

Use this dressing to season the haricot beans and the roquette salad.

In the serving plates put the haricot beans topped with the aubergines and finally add the roquette mix with some of the purple basil.