2 aubergines
Milk cream
Cherry tomatoes
Goat cheese
Bread crumbs
226 gr Plums and figs cabernet NOHUE
Wash the aubergines and cut them into thin slices. Brown them for 2 minutes on each side in a pan with a few drops of oil. Salt and pepper them and set them aside.
Place the cherry tomatoes in a pan and sauté them only with olive oil over high heat, remove from the heat and mix with goat cheese, crushing these two ingredients with your hands and a fork, add a little breadcrumbs, cream and salt and pepper , place this filling on the aubergine sheets and form small cubes.
Place the stuffed taquitos in a pan with oil and cover the top with cream, goat cheese and the Nohue cabernet plum and fig jam, put in a 180 degree oven for 15 to 20 min until gratin. When serving you can add more of this exquisite cabernet Nohue plum and fig jam.