STUFFED CHERRY TOMATOES
cherry tomatoes
pine nuts
salt
olive oil
garlic
thyme and rosemary
200g eggplant
50g Greek yoghurt
2g curry powder
8g chopped garlic
1g cumin powder
0,2g cayenne pepper
150g basil leave
250g water
4g agar-agar
vegetable oil
CHERRY TOMATOES
Cross the bottom of the tomatoes
Dip the tomatoes in boiling water for 15 second then cool in ice water
Peel the tomatoes
Cut the top and keep the head
Empty the tomatoes then sprinkle salt and flip for the tomato to lose it’s water
Keep in chiller
PINE NUTS
Roast in oven until light brown then roughly chop
EGGPLANT CAVIAR
Pick the eggplant with a fork
Transfer into a tray, sprinkle salt, olive oil, garlic, thyme and rosemary
Cover the tray with foil and cook in oven
Cut in half and remove the pulp then blend
Mix 200g eggplant, 50g Greek yoghurt, 2g curry powder, 8g chopped garlic, 1g cumin powder, 0,2g cayenne pepper
BASIL PEARLS
150g basil leave, 250g water, 4g agar-agar, vegetable oil, 1g salt
Blend the basil with the water and salt
Boil half of the it with the agar-agar
Mix with the remaining basil water
Transfer into a squeeze bottle
Slowly pour basil water into very cold oil
Drain and rinse each ball with lukewarm water 2 times
Store in chiller
Stuff the tomatoes with the eggplant caviar up to 2/3
Add a pinch of pine nuts
Top the tomatoes with the basil pearls
