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Sterilize the jar: place the jar in a pot of boiling water for a couple minutes in order to pasteurize it, let it dry without cleaning it.
Peel the garlic.
Wash the aubergines and cut off both ends.
With a mandolin, cut the aubergines into thin slices in length.
Heat up a grill pan, add the olive oil on the aubergine slices, salt them, and grill them on both sides. Finally, drain them on kitchen paper.
Cut the goat cheese into 3 or 4 sticks.
Put a goat cheese stick on each of the aubergine slices, roll them up, and maintain them using a wooden pick.
Put the aubergine rolls in the jar, pour the oil mixture on top of them to cover the rolls up entirely, then add the garlic gloves, some sage leaves and herbs, and hermetically close the jar making sure the joint is well placed.
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