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Caramelized aubergine rolls with clotted goat cheese, petit-gris escargots and breadsticks

4 people
White wine
  • 1 kg mixed greens
  • 1 tin petit-gris escargots (6 per person)
  • 6 aubergines
  • 6 garlic cloves
  • 1 bunch chives
  • 1 bunch parsley
  • 1 bunch scallions
  • 1 bunch basil
  • 1 kg clotted goat cheese
  • ½ litre single cream
  • ¼ litre olive oil
  • 30 g pine nuts
  • Salt and pepper
  • Thin breadsticks

Make “pistou” with the pine nuts, 3 garlic cloves, bunch of basil and olive oil. Blend and set aside. Cut thin slices of aubergine lengthwise and brown in a frying pan with a dash of olive oil. Once they are slightly coloured, place them on a paper towel and set aside.

To make the clotted goat cheese with herbs: In a large bowl, add the clotted goat cheese, single cream, 3 chopped garlic cloves and chopped herbs. Mix it all together and season with salt and pepper and a little pistou, until you have a very smooth, creamy texture. Set aside.

Roll the aubergine slices: Place a slice of aubergine on a plate and stuff it with clotted goat cheese by rolling it. Do this with each slice (plan on 3 per person).

Prepare the escargots: Place the escargots in a saucepan (without the shells) with the pistou and brown for 3 to 5 minutes.

How to serve

Wash the mixed greens and arrange the plates: On each plate, place a handful of mixed greens, then 3 aubergine rolls on top and lastly the warm escargots. Garnish with 2 breadsticks. Serve.

Recipe by Christian Bœuf – La Bastide des Magnans – Vidauban