Sharing recipes, is sharing the pleasures of cooking. This is why I will start as of this day to send you monthly recipes of the Oliviera cooking.
I shall start here with the Aubergine (eggplant) Oliviera, our signature dish. It is an easy dish to execute, and a pleasure to share.
– Aubergines of the “Americaine” variety.
– Fresh creamy goat cheese
– Greek Yoghurt
– Freshly squeezed Lemon juice
– Grilled bell peppers
1- Grill the aubergines under the oven grill, making sure you have previously poked a few holes in them. (Failing to do so, will give 2 days of slave labor in oven cleaning).
2- Burn slightly the skin, giving a smoky taste to the aubergines.
3- Recuperate the flesh and drain well. Discard the skin and liquid
4- Prune finely the aubergines with two knives, (to keep the fibers, according to a dietician friend)
5- Intimately incorporate the Goat cheese, crushed garlic, lemon, salt. You will adjust the quantities to your taste!
6- Serve with the grilled bell peppers, cut in stripes
7- Sprinkle with a generous dose of our Bouteillan olive oil. This oil, with a touch of banana fruitiness, the feel of fresh artichoke hearts, and the unmistakable aroma of birch leaves ! Ask out Finish friends, who abuse the birch (Koivu) in their legendary Saunas.
Enjoy and share. (Including our recipe!!) And offer them some Bouteillan!! the best gift you could make with the recipe.