SMOKED TOMATOES, BREADED EGGPLANT AND PROVOLONE WITH MESCLUN OF LEAVES, WASABI AND CITRIC VINAIGRETTE
Prep Time 20'
Cook Time 70'
Serves 3-4
INGREDIENTS
1.5 kg organic tomatoes
FOR THE TOMATO SPREAD
1 complete garlic
10 ml olive oil
5grs moscovado sugar
0.5 red pepper
10 grs thyme
10 grs oregano
FOR THE BREADED EGGPLANTS AND PROVOLONE
600 grs provolone
400 grs eggplants
10 ml olive oil
0.5 grs salt
FOR THE EGG MIXTURE
3 eggs
1 gr sea salt flakes
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 wasabi powder
1 lime
10 grs honey
10 ml olive oil
PREPARATION
1. Chop one garlic and mix with fresh oregano, moscovado sugar, sea salt, 1 tsp chopped red pepper and olive oil.
2. Cut tomatoes half wise, and preheat 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 burning the skin, for about 15 minutes on each side.
5. Once ready, peel the eggplants and deep in beaten egg, cornstarch, egg again, and potato flakes.
8. Cut the provolone cheese in 3 centimetres slices, and then in 4 regular triangle pieces. Repeat the same process: deep in beaten egg, cornstarch, egg again, and potato flakes.
9. Pre heat 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.
10. For the wasabi and citric vinaigrette: mix a pinch of wasabi powder, the juice of half a lime, 3 teaspoon olive oil, 1 teaspoon honey. Finally, emulsion it.
11. 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!
