CARPACCIO OF TOMATOES IN SEA SALT AND STEWED EGGPLANTS IN CORIANDER
3 large red tomatoes
1 red pepper
1 yellow pepper
3 nice eggplants
3 young onions
4 garlic cloves
The stewed eggplants are prepared one day before serving. To get full flavor, they must be served cold.
Wash eggplants and cut them in large dice with the skin.
In a saucepan, warm up 5 tablespoons of olive oil and throw in the vegetables. Leave them just long enough to make them sweat and get a color. Add the chopped onions and crushed coriander seeds. Brown for 5 minutes, adding some oil if necessary. Mix in the cinnamon, cumin, lemon, 1 generous handful of chopped coriander leaves, salt and pepper. Mix thoroughly. Lower heat and let the mixture stew for about 40 minutes.
While vegetables are cooking, stir from time to time, taste and rectify seasoning if necessary. The eggplants must be melted, almost mashed. In the pan, a little bit of juice should remain, smooth and rich.
Let the stew cool off completely before placing it into the refrigerator. Just before serving, sprinkle cut coriander leaves over the dish.
The peppers too must be prepared one day or even two or three days ahead of serving time, to let them absorb the flavor of the garlic and the olive oil.
Choose large and firm peppers. Wash them and dry them carefully.
Place them on the grill of your oven and let them broil on every side: the skin must become almost black. Take them out and remove the skin immediately even if they are hot.
Remove the seeds and the white flesh that's inside. Cut them in fine strips and salt.
Cut the garlic in very thin slices and, in a jar, alternate layers of peppers with layers of garlic. Cover with olive oil and macerate.
Before serving, on each plate, place the tomatoes cut in fine slices. Sprinkle with sea salt, coarse pepper, basil and coriander leaves nicely cut. Add a strip of olive oil and balsamic vinegar.
On the side, place a few garlic peppers and 2 spoonfuls of stewed eggplants.
Here is a fresh, delicious plate for a nice summer lunch!