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    Eggplant bread and tomato coulis with basil

    Ingredients for 6 people:

  • 1 jar of eggplant caviar from Ruchofruit
  • 5 eggs
  • 3 tablespoons of fresh cream
  • Salt and pepper
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    Preparation :

    Mix everything in a bowl and bake in a cake mold (preferably silicone so that it does not stick) for 30-35 minutes at 210 degrees C.

    For the tomato coulis:

  • 1 chopped onion
  • 2 crushed garlic cloves
  • 1 tablespoon of olive oil
  • 500g passate (tomato sauce)
  • 2 tablespoons of candied tomatoes from Ruchofruit
  • Fresh basilic
  • Salt pepper
  • A pinch of sugar (optional)

    • Sauté the onion and garlic in olive oil for a few minutes. Add the passate, candied tomatoes, salt, pepper and sugar. Cook for about 20 minutes over low heat. Add the basil at the end of cooking.

    Remove the eggplant bread from the oven and let cool. Cut and serve with the coulis. Garnish with fresh basil.

    Tags: recette, salée