For the goat cheese roasted in baguette, wrap the melanzani in aluminum foil with the spices and olive oil and braise in the oven at 180 degrees until soft. Cut the stewed melanzani in half lengthwise, scrape out the flesh, chop finely and season well.
Finely mix the ingredients for the pesto and season to taste.
Cut the baguette lengthwise into fine slices using a slicer, wrap the goat cheese around it and fry in olive oil until crispy.
Place the melanzani puree on plates and arrange the fried goat cheese on top and crown with the pesto.
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