Saddle of Rabbit with Aubergine Cake

RABLE DE LAPIN FARCI A LA TAPENADE ET TOMATE SECHEE

GATEAU D’AUBERGINE AU COULIS DE TOMATE

For the saddle of rabbit

For 4 people

4 rabbit saddles

1 Jar of black olive tapenade

1 Jar of sundried tomatoes, 1 /2 a red pepper,

For the aubergine cake

12 small cake moulds or one large cake mould

1 kg of aubergines,

3 eggs,

50 gr of chapelure, 1 soup spoon of pesto, 1 large tomato, 100g of thick cream, 2 garlic cloves,  25 cl of tomato puree,3 soup spoons of olive oil, 2 garlic cloves.

Cooking instructions

Debone the saddles and cut in half

Mix the sun dried tomatoes and the red pepper

Spread on two saddles one soup spoon of tapenade, and on the other two one soup spoon of the sun dried tomato paste. Roll the saddles.

Place on an oiled baking tray 200 degrees for 20 minutes.

Pour le GATEAU D’aubergine

Put the aubergines in the oven. Cook for half an hour, cut in half and then when cool squeeze the pulp between your hands to get rid of the water.

Put the pulp in the mixer with the tomatoes, the garlic, the olive oil, the cream, the parmesan, the breadcrumbs, the eggs, the salt and pepper and the pestp.

Oil a cake mould or the small moulds, and fill with the preparation. Cook in a bain marie for 40m (large cake tin) or 20 min (small cake tins)

Eat hot or cold accompanied by the tomato coulis and the rabbit saddles.

Bon appétit !!

Claudia’s Kitchen