04 Augergine

    Baked eggplant with vinaigrette of crispy chicken skin, shallot, bread, basil and lemon
    4 people

    4 eggplant
    4 sprigs rosemary
    2 cloves garlic
    ½ cup. olive oil
    Salt and freshly ground pepper

    Slice the eggplant lengtwise  and place on a baking sheet with wax paper.
    Sprinkle with coarsely chopped rosemary and garlic, and olive oil, salt and pepper
    Put eggplant in the oven and bake for 35-45 min. At 180 degrees until they are soft and delicious and get a nice golden surface.
    Take the eggplant out of the oven and place them onto the platter or plate, sprinkle with vinaigrette and serve while they are warm.

    4 chicken skin from the thighs or chest (alternatively use bacon, pancetta or smoked bacon)
    1 shallot
    ½ bunch basillikum
    1 organic lemon
    ½ cup. olive oil
    4 slices day-old good wheat bread
    Salt and pepper

    Put the chicken skins on a baking sheet, sprinkle with a little salt and cook in the oven at 180 degrees for about 10-15 min. Until they are quite crisp and golden.
    Take the crispy skin from the oven and put on a piece of paper towel.
    Place the bread slices on baking paper so they absorb the remaining chicken fat, drizzle with a little extra oil and bake the bread crisp in the oven, about 10 min.
    Take the bread out of the oven.
    Mix oil, salt, freshly ground pepper and juice and finely grated peel from lemon into a vinaigrette.
    Cut bread and chicken skin into small pieces.
    Put vinaigrette, pieces of chicken skins and bread on top  of eggplant and sprinkle finally with coarsely chopped basil.
    Eat as a starter or light lunch can also be served as an accompaniment to fried / grilled chicken or fish.
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