Pierce melanzane lengthwise with a knitting needle, work in a sprig of rosemary and cook for 45 min in a 180 °C stove. Cut in half and scrape out the pulp.
Sauté shallots and garlic in olive oil, season with pepper, season with salt and mix with the chopped eggplant flesh.
Fillet and bone the trout fillets, season with pepper, season with salt and roast in butter for three minutes on each side. Remove and keep warm. Extinguish the pan with absinthe and flambé. Add a small amount of fish stock, thicken with butter and add to the fillets.
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