Prep. time: 40 minutes
Cooking time: 15 minutes

1. Slice the eggplants in half lengthwise; prick with a fork, drizzle with 100 ml (6 tbsp.) olive oil, sprinkle with thyme, bay, salt and pepper and roast in a 180° C (350° F) oven for 15 minutes.
2. Cut some fairly large slices of bread and toast them; rub each slice with half a garlic clove.
3. When the eggplants have cooked and cooled, scoop out the flesh. Purée it with the remaining olive oil; season.
4. Add the chopped walnuts to the eggplant mixture.
5. Spread the toasted bread slices with the eggplant “caviar.”
6. Top with slices of blue cheese and place under the broiler for 2 or 3 minutes until melted and sizzling.
7. Sprinkle the toasts with crushed pink peppercorns and very thinly sliced green onion and drizzle with extra-virgin olive oil.
8. Serve with a tossed green salad.

Côtes d'Auvergne Vin de Boudes