Cabécou sur aubergine aux pignons et pistaches

Serves 4
2 eggplants
2 eggs
1 tablespoon almond purée
4 cabécous cheese
1 tablespoon pine nuts
1 tablespoon pistachio
1 tablespoon rosemary
olive oil

Cook eggplant, wrapped in parchment paper for 40 minutes in the oven.
Cut the ends and cut into pieces.
Put in a blender with the eggs and mix finely. Add the almond cream.
Divide it into fingerprints to tartlets (I used the 12 Flexipan tarts).
Bake in a hot oven 200 ° (th.6-7) for 15 minutes. Turn off the oven.
Turn out gently and place 4 bases on a plate covered with a silpat or parchment paper.
Put each Cabécou, some rosemary and bake for 5 minutes. The residual heat of the oven is sufficient.
Toast the pine nuts and pistachios. Crush them boorishly in the mortar.
Drop gently cabécous on a serving plate or directly on the plates.
Pour over each a little olive oil and sprinkle a few pine nuts and pistachios.

Comments

[les 2 gourmands]

monsieur gourmand est lotois c'est dire si le cabécou il en est fier et il en raffole, d'ailleurs madame gourmande aussi ...