Eggplant, fennel and tomatoes confit on the barbecue
Ingredients
Instructions
- 4 eggplants
- 8 baby fennels
- 8 cherry tomatoes
- 2 natural creamy yoghurts
- 2 pinches of cumin powder
- juice of 1 lemon
- salt pepper
- Prepare the charcoal for the barbecue. Wash and dry all the vegetables. Slit the aubergines lengthwise and place them whole on the very hot grill. Turn them every 5 minutes or so, until they are well candied.
- Prick a mini fennel and a cherry tomato on small skewers, add them to the grill for 5 minutes on each side.
- Serve the vegetables with the yoghurts beaten and mixed with lemon juice and cumin. Salt and pepper before eating.
Eggplant, fennel and tomatoes confit on the barbecue
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