Melanzane Tartar

Preheat oven to 220 °C (hot air 200 °C ).

Melanzane rinse and cut in half. Remove seeds, they can make the tartar slightly bitter. Cut melanzane unpeeled into larger pieces. Chop capers finely. Pit olives, remove peel from garlic, cut off both. Rinse basil leaves.

Mix melanzane, capers, basil, olives, garlic, vinegar, oil and honey and season well with salt and freshly ground pepper. Form into a gratin dish covered with aluminum foil and steam in a heated oven for 1 hour.

Remove, cool and chop into small pieces. If too tart, sweeten with a little honey.

Spread on toasted, bite-sized slices of brown bread and offer as appetizers.

Add a desalted, finely chopped anchovy to the tartare.

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