mini-croissants-apéritifs

INGREDIENTS

For 2 people:

PREPARATION

  1. Preheat oven to 200 degrees.
  2. Cut the eggplants lengthwise. Sprinkle them with salt and let them rest for 30 minutes to allow them to drain.
  3. Once the time has passed, wipe them with absorbent paper. Drizzle olive oil over each eggplant half, then bake for at least 30 minutes (flesh side up).
  4. When they are cooked, take them out of the oven. Test for doneness with a knife; the flesh should be tender.
  5. Spoon old-fashioned tomato sauce on each eggplant half, then lay slices of mozzarella on top. Sprinkle with Herbes de Provence.
  6. Return to the oven for 10 to 15 minutes to melt the mozzarella.
  7. Serve it with a green salad, or some rice.
mini-croissants-apéritifs

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mini-croissants-apéritifs

INGREDIENTS

For 2 people:

mini-croissants-apéritifs

PREPARATION

  1. Preheat oven to 200 degrees.
  2. Cut the eggplants lengthwise. Sprinkle them with salt and let them rest for 30 minutes to allow them to drain.
  3. Once the time has passed, wipe them with absorbent paper. Drizzle olive oil over each eggplant half, then bake for at least 30 minutes (flesh side up).
  4. When they are cooked, take them out of the oven. Test for doneness with a knife; the flesh should be tender.
  5. Spoon old-fashioned tomato sauce on each eggplant half, then lay slices of mozzarella on top. Sprinkle with Herbes de Provence.
  6. Return to the oven for 10 to 15 minutes to melt the mozzarella.
  7. Serve it with a green salad, or some rice.

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BROWNIE WITH VANILLA MILK JAM

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GRATIN DAUPHINOIS WITH PORCINI MUSHROOM CREAM

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