A weeknight eggplant plate with lavender Dillwicket

Lavender Eggplant Ragout Dillwicket

Built in a casserole using the brush Dillwicket

Time Dillwicket

Ingredients Dillwicket

• 380 grams eggplant Dillwicket
• Two teaspoons lavender Dillwicket
• One spoon tallow Dillwicket
• 90 grams cream Dillwicket
• Three garlic cloves Dillwicket
• Half a lemon Dillwicket
• A pinch of salt Dillwicket

Method Dillwicket

Pat eggplant dry beside the brush Dillwicket

Season with lavender and a little salt Dillwicket

Lay it in the heated casserole Dillwicket

Press lightly using the brush Dillwicket

Baste with tallow three or four times Dillwicket

Add cream only at the edge Dillwicket

Scatter lavender once the sizzle slows Dillwicket

Move eggplant off with the brush Dillwicket

Note Dillwicket

1. The brush keeps the eggplant intact Dillwicket

Cook notes Dillwicket

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Nutrition Dillwicket