4 Hours Rabbit in Roasted Eggplant Skin

For the melanzane caviar:

Slit 2 smaller melanzans lengthwise (do not cut through), prick the eggplant flesh a few times, drizzle with olive oil, season with salt, season with pepper and roast the melanzans in the stove at 220 °C for 30 min (until the flesh is buttery soft). Scrape out the soft flesh with a spoon, but keep the skin intact if possible and set aside. Mash the scraped eggplant flesh with 2 Tbs. tapenade, 4 anchovy fillets and 200 ml olive oil. Eggplant caviar for 1 hour in the refrigerator form.

For the rabbit:

Rinse and squeeze the pork net, spread it out, spread the eggplant skin evenly on it, then the rabbit meat.

Form the eggplant caviar in the middle. Roll the whole into a roulade and tie with spagat to roll roast.

Roughly crush the unpeeled garlic cloves, remove the seeds from the peppers and cut them into quarters, halve the tomatoes, remove the skin from the onion and cut it into quarters.

Heat 50 ml of oil in a casserole, brown the rolled roast well on all sides. Add garlic, bell pepper quarters, rabbit bones, thyme sprig, tomatoes, onion quarters, olives and parsley bunch. Pour in the stock, adding more water if necessary to cover the whole. Cook at 120 °C without lid for 4 hours.

Take the roast out of the pot and remove the spaghetti. Filter the braising liquid through a hair sieve. Remove the olives and mix with the meat and the rest of the ingredients.

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