– 4 eggplants.
– 1 sprig of mint.
– 4 cloves of garlic.
– 8 tablespoons olive oil.
– A pinch of curry powder.
– 1 tablespoon lemon juice.
– Salt & pepper.
1 – Preheat your oven to 150 ° C.
Prick the eggplant with a needle.
Chop the mint and chives.
Peel the garlic cloves cut into 4 pieces and remove the seeds.
Prick the eggplant all over and put in the oven for 50 minutes.
2 – Cut the eggplant into 2 and remove the flesh with a spoon, cut into pieces.
In a pan, add 2 TBSP olive oil and sizzle to evaporate most of the water.
3 – In a blender, put the eggplant flesh with curry, lemon juice, and 3 tablespoons olive oil. Salt and pepper and mix 30 seconds.
4- Caramelize your onions:
2 large onions, finely chopped
3 tablespoons olive oil
In a pan add the onions and cook until you get a nice Caramelize texture. Remain cautious as it can burn easily.
Use tomatoes see link
In a plate, set 3 slices of tomatoes ,
In a pipping nozzle with no nozzle or a frozen bag add the eggplant. Laye in in between the tomatoes
In the center set a layer of ricotta, a thick layer of caramelized onions and finish with the ricotta, decorate with basil leaves, if possible, choose a mini bouquet as pictured above.
Around the plate have add some chives.