Saddle of Rabbit with Goat Cheese in Eggplant Dressing

Season with pepper and fry in olive oil. Cut the melanzani into slices, season with salt and pepper and roast in olive oil until the melanzani slices are soft.

Coat the fillets with goat cheese and the cooked melanzani slices and continue cooking the roulades in the roasting pan.

For the accompanying sauce, sauté diced fresh egg tomatoes with paradeis pulp in the frying pan, season with salt, pepper and garlic and deglaze with white wine.

Arrange green cauliflower florets steamed in salted water and quartered, hollowed out egg tomatoes sautéed in olive oil around the roulades. Garnish with fresh basil sprigs.

France.

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