Zucchini And Eggplants Cream With Saffron

This uber healthy zucchini and eggplant rendition is perfect as a light easy appetizers in preparation for a full course dinner, and can be enjoyed either cold or hot with some crackers or French bread. The addition of Saffron, the most precious and expensive spice in the world, makes this healthy meals a bit more indulgent than the usual eggplant and zucchini recipe. Pair this with a glass of Château Romarin rosé for a stimulating starter appetizer recipes.

Ingredients
2 lbs. zucchini
1 lb. eggplants
1 teaspoon honey
2 lbs. chicken
½ teaspoon saffron
salt
pepper

Preparation Instructions
1.Cut the bottoms and the tops of the Aubergine or large eggplant. Place in a foil and drizzle some olive oil. Wrap snuggly inside the foil like a candy wrapper. Place in the hot oven for about 30 minutes.

2.Cut the tops and the bottoms of the Zucchini or Courgettes, slice vertically, and dice into large bite sized pieces. Sautee zucchini in olive oil.

3. Cut the baked eggplant into two and scrape the flesh out using a spoon. Place eggplant inside the frying pan while the zucchini is cooking. Add butter, salt and pepper, and a little honey to caramelize. Add the chicken and saffron and cook for 10 minutes or until reduced.

4. Use a food processor or blender to puree into a cream. Serve in little bowls. Enjoy either hot or cold.