Aubergine pie and lobster

Cut 8 slices Eggplant horizontal thickness of 1 cm. Let them FRY in hot oil and place on paper towels to drain. Cut chopped courgette, carrot and Leek. FRY a shallot beat in oil and add the vegetables cut into squares. Let them cook for 4 minutes for cooking must be al dente. Cover with a spoonful of white wine and a few drops of vinegar.

Cook steamed lobster, shell it, clean it of its carapace and cut it into slices.

Take slice of Eggplant, fill them with the vegetables, with a slice of lobster, cover with a second slice of Eggplant and press slightly.

To prepare tomato fondue you blend the tomatoes, garlic, salt and pepper to taste and add olive oil slowly until all emulsions.

Pay special attention not to exceed the blending or the fondue you dismount.

Put the tart for a few minutes in the oven and warm up the tomato fondue. Take the cake with a spatula, place them on a plate, top with the cheese fondue and adorned with a curly leaf parsley and with a few julienne-cut pepper fillets.