Eggplant Puree with Olivensables

Melanzani:

Sables:

Prick melanzane a few times with a fork, place on a baking sheet lined with parchment paper. Bake: in the middle of the oven heated to 220 degrees for about thirty minutes. Take out, cool melanzane, peel off.

Grind melanzane with lime zest, juice, garlic and parsley, season with salt. Mix in oil.

Olive sables: mix flour, salt and pepper in a baking bowl. Cut butter into small pieces on top of flour, rub by hand into flour until evenly crumbly. Mix in the olives and parsley, add the wine (1), quickly combine with the dough ball to form a soft dough, do not knead. Form into a roll about 10 cm long, wrap in cling film, freeze in the freezer for about fifteen minutes.

Cut roll into 5mm thick slices, place on a baking sheet lined with parchment paper with enough space between them.

Bake: about ten min in the middle of the oven heated to 200 degrees.

Remove, brush sables on the spot with wine (2), sprinkle with fleur de sel, cool on a rack.

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