Difficulty: Medium

Preparation time: 45 mins

For 4 people

Ingredients:

• 2 eggplants 
• 8 slices of dried sheep's cheese  
• 2 tbsp zaatar  
• Pomegranate molasses 
• Olive oil  
• A few edible flowers 

Preparation:

1. Preheat the oven to 180°C. 
2. Slice the eggplants into thin strips. Place them on a baking tray lined with parchment paper and drizzle with olive oil and za'atar. Bake for 20 minutes. The slices should be soft. 
3. Let them cool, then roll them into cannelloni shapes. 
4. Arrange the cannelloni on plates, sprinkle with pieces of sheep's cheese and edible flowers. Finish by drizzling with 3 dashes of pomegranate molasses. 

Enjoy !

Recipe from Restaurant l'Ambassade d'Auvergne for Terroirs du Liban