Salad with Bleu d’Auvergne, Eggplant Caviar and Walnut ToastsTheWorldWideGourmet.com
Total time: 30 to 60 min
Preparation time: 40 minutes
Cooking time: 15 minutes
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:306.1 kcal
Proteins:8.8 g
Fats:28.8 g
Carbohydrate:10.9 g
Fibers:1.9 g
Sugar:1.1 g
Cholesterol:22.1 mg
Sodium:502.7 mg
Calcium:178.9 mg
Energy:1297 kcal
Proteins:37.2 g
Fats:122 g
Carbohydrate:46.3 g
Fibers:8 g
Sugar:4.7 g
Cholesterol:93.8 mg
Sodium:2130.2 mg
Calcium:758 mg
SIMILAR RECIPES
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INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
500
g
fairly creamy bleu d'auvergne
100
g
nut halves
2
small eggplant or aubergines
300
ml
olive oil
1
new onion
1
clove of garlic
thyme, bay leaf, pink peppercorns
salt and pepper
some mixed salad greens
1
country loaf or baguette
METHOD
- Slice the eggplants in half lengthwise; prick with a fork, drizzle with 100 ml (6 tbsp.) olive oil, sprinkle with thyme, bay, salt and pepper and roast in a 180° C (350° F) oven for 15 minutes.
- Cut some fairly large slices of bread and toast them; rub each slice with half a garlic clove.
- When the eggplants have cooked and cooled, scoop out the flesh. Purée it with the remaining olive oil; season.
- Add the chopped walnuts to the eggplant mixture.
- Spread the toasted bread slices with the eggplant “caviar.”
- Top with slices of blue cheese and place under the broiler for 2 or 3 minutes until melted and sizzling.
- Sprinkle the toasts with crushed pink peppercorns and very thinly sliced green onion and drizzle with extra-virgin olive oil.
- Serve with a tossed green salad.
SOMMELIER
Côtes d'AuvergneVin de Boudes
