Pincho Egg-plant, cheese and honey

PINCHO :

Wash the egg-plant , don't peel it and cut it into  cubes so that one of the faces of the cube conserves  its colour (watered fifteen  minutes and dry)

Cut the cheese (fresh-goat) the same shape the one choosen for the egg-plant .

Once Flouried and fried dispose the pieces along the "pincho".

Cover it with rosemary honey.

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