SMOKED TOMATOES, BREADED EGGPLANT AND PROVOLONE WITH MESCLUN OF LEAVES

SMOKED TOMATOES, BREADED EGGPLANT AND PROVOLONE WITH MESCLUN OF LEAVES, WASABI AND CITRIC VINAIGRETTE

1/5

20 minutes

70 minutes

3-4

Smoked Tomatoes, Breaded Eggplant and Provolone with Mesclun of Leaves is a masterclass in balance—smoky, creamy, crisp, and fresh all in one plate. This sophisticated vegetarian dish marries the rustic allure of fire-kissed tomatoes with the indulgent crunch of golden-breaded eggplant and provolone. The mesclun of fresh leaves, finished with a bright wasabi-citric vinaigrette, cuts through the richness, tying it all together in a harmony of textures and taste. Whether served as a decadent entrée or a show-stopping main, this recipe invites bold flavour and refined simplicity. Read the full recipe to craft this irresistible dish.

INGREDIENTS

1.5 kg organic tomatoes

FOR THE TOMATO SPREAD: 
1 complete garlic 
10 ml olive oil
5grs muscovado sugar
0.5 red pepper
10 grs thyme
10 grs oregano

FOR THE BREADED EGGPLANTS AND PROVOLONE:
600 grs of provolone
400 grs eggplants 
10 ml olive oil
0.5 grs salt

FOR THE EGG MIXTURE:
3 eggs
1 gr sea salt flakes

FOR THE BATTER: 
200 grs potato flakes 
200 grs cornstarch

GREEN MIX:
mesclun of green leaves

FOR THE CITRIC VINAIGRETTE: 
5 grs of wasabi powder 
1 lime
10 grs honey 
10 ml olive oil

PREPARATION

  1. Chop one garlic and mix with fresh oregano, muscovado sugar, sea salt, 1 tsp chopped red pepper and olive oil.
  2. Cut tomatoes in half, and preheat an interchangeable griddle on low heat. Add olive oil, the tomatoes, and season with garlic and oregano mix.
  3. For smoking the tomatoes, take a piece of wood and put it under the grill for about 45 minutes on low heat.
  4. Grill eggplants on the secondary griddle until the skin burns, for about 15 minutes on each side.
  5. Once ready, peel the eggplants and deep in beaten egg, cornstarch, egg again, and potato flakes.
  6. Cut the provolone cheese into 3-centimetre slices, and then into 4 regular triangle pieces. Repeat the same process: deep in beaten egg, cornstarch, egg again, and potato flakes.
  7. Preheat the griddle for about 10 minutes on medium heat, add olive oil, and grill eggplants and provolone until brown, for about 10 minutes, each side on medium heat.
  8.  For the wasabi and citric vinaigrette: mix a pinch of wasabi powder, the juice of half a lime, 3 teaspoons olive oil, and 1 teaspoon honey. Finally, emulsion it.
  9. For the plating: take a handful of green leaves, 2 smoked tomatoes, one breaded eggplant cut in half, and one provolone slice cut in half. Finish with wasabi vinaigrette and enjoy!

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