Eggplant confit with tomato vinaigrette
Enjoy eggplant in a different way! This recipe is simple but delicious with tomato vinaigrette.
1. Remove the stems from the tomatoes and leave to disgorge in salt. Blend with olive oil, sherry vinegar, salt and pepper. Set aside.
2. Preheat the oven at 150°C (th. 5). Peel the eggplants. Cut into slices of 2cm in thickness lengthwise and brush with oil. Arrange on a non-stick baking sheet and place in the oven for 35 to 40 minutes. After cooking, blend 3 eggs, salt, pepper, cumin and chopped garlic.
3. On a silicon tray with half sphere moulds, divide the batter and bake for 25 minutes. Unmould and leave to cool.
4. Cut the tomato into 4 fine slices. Place a sphere of eggplant confit on each plate then 1 slice of tomato on top. Sprinkle with tomato vinaigrette.
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