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| Caviar of eggplants (recipe below) with an emulsion of basil topped with dried tomatoes. Toast with guacamole topped with a slice of chorizzo |
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| Salad of tomatoes with some tapenade of green olives Chicken with basil sauce |
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| Dessert of fresh fruit |
Caviar of eggplants (by Céline)
Two medium size eggplants
Garlic
Salt and Pepper
Provence herbs
After peeling the eggplants, slice them into small cubes.
In a pan with some olive oil, brown the garlic a little then add the eggplants cubes.
Add some salt and pepper and some Provence herbs. Mix everything till it becomes very smooth. Put the caviar in the fridge for at least an hour.
You can add some ewe cheese to the preparation and serve it cold on toasts or you can use it for filling a pie.
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