Pesto
1 bunch of basil
50g of olive oil
20g of balsamic vinegar
1 clove of garlic
Eggplant caviar
1 eggplant cut in half
Juice of 1/2 lemon
1/2 clove of garlic
1 pinch of cinnamon
Confit tomato
1 tomato without skin and seeds
1 clove of garlic, minced
1 sprig of thyme
2 tablespoons of olive oil
Tapenade
3 black olives and 1 anchovy fillet, chopped and mixed
Crottin cheese
1 goat cheese crottin wrapped in
1 sheet of harumaki (spring roll wrapper)
2 leaves of curly lettuce
50g of Paris mushroom slices
Pesto
1 bunch of basil
50g of olive oil
20g of balsamic vinegar
1 clove of garlic
Eggplant caviar
1 eggplant cut in half
Juice of 1/2 lemon
1/2 clove of garlic
1 pinch of cinnamon
Confit tomato
1 tomato without skin and seeds
1 clove of garlic, minced
1 sprig of thyme
2 tablespoons of olive oil
Tapenade
3 black olives and 1 anchovy fillet, chopped and mixed
Crottin cheese
1 goat cheese crottin wrapped in
1 sheet of harumaki (spring roll wrapper)
2 leaves of curly lettuce
50g of Paris mushroom slices
Pesto
Separate the basil leaves and blend them with olive oil, balsamic vinegar, and garlic in a blender
Eggplant caviar
Preheat the oven to 180°C
Place the eggplant on a baking sheet and bake for 40 minutes
Remove from the oven, remove the eggplant core, mix it with
lemon juice, 1/2 teaspoon of pesto, garlic, and cinnamon
Chop everything finely
Stuff half the eggplant with this mixture
Reserve and keep the oven on
Confit tomato
Cut each tomato into four pieces
Combine garlic and thyme, drizzle with olive oil, and distribute over the tomato
Bake for 20 minutes
Assembly
1
In a plate, place the eggplant caviar
Around it, arrange the confit tomato and tapenade
2
Season the curly lettuce leaves with a little pesto
Arrange them on top of the eggplant
3
Fry the goat cheese and mushrooms in olive oil
Place the mushroom on the lettuce leaves first, then the cheese.
