Cream of courgettes and eggplants with saffron


Start with carving the courgettes in small dice. Prepare a caviar of eggplants while cutting the extremity of every eggplant that you envelop them in the aluminum paper, before making the hot oven cook it about a 1/2 h. Then, cut the eggplants in two and, with a spoon, scrape the flesh that must detach itself easily. Put the courgettes in a frying pan with olive oil. Add a teaspoon of honey, salt, pepper and make caramelize. Add the bottom of poultry and the saffron, make then reduce about ten minutes. Mix and pass to Chinese this cream, that must be sleek. This dish can taste itself also cold.