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