Ingredients
| 250 g | Flour |
| 50 g | Sugar |
| 200 ml | Milk |
| 2 | egss |
| pinch | of baking powser |
| pinch | of salt |
Method
1. Slice 2 Aubergines into ½ cm thickness lengthwise, dry on paper towel.
2. Fry in hot olive oil until slightly crisp, and set aside on new paper towels.
3. Meanwhile, make the aubergine caviar by taking a half eggplant and fire roasting on open flame, until soft and aromatic. Cool a little,
4. Peel off the burnt bits and place flesh into a bowl.
5. Add the lemon juice, garlic and extra-virgin olive oil to the roasted aubergine flesh. Combine and mix until incorporated. Season to taste.
Plating
1. Refry the eggplant slices and dry again on paper towels.
2. Layer the eggplant slices with the eggplant caviar. Lightly garnish with the basil and tomato concassé, drizzle with a little extra-virgin olive oil, season with salt and pepper over the top and serve.
Bon appetit!