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AUBERGINE A LA PISSALADIERE by Andreas Mavromatis

INGREDIENTS (for 4 persons) 2 aubergines Greek extra virgin olive oil Salt, Espelette pepper 10 medium-sized onions Some sugar 4 tbsp. Balsamic vinegar 100g. Kalamata olives, halved 4 squids 300/400g. cleaned 4 tbsp. chopped tomatoes 4 slices Colonnata lard 4 small braised artichokes 1 parsley sprig, cut 8 cooked shrimps 20 rings of red radish 8 rings of green radish 16 celery leaves Basil coulis

PREPARATION Aubergines: Cut the aubergines lengthwise in 4 slices, 2cm in width. Slash lightly the flesh and drizzle with 1tbsp of olive oil. Add some salt and Espelette pepper, and bake for about 20 mins at 180°C. Onion confit: Peel and cut the onions, and sauté the onions in 3tbsp of olive oil until soft. Add salt and sugar. Continue cooking until caramelized in low heat for about 20 mins. Deglaze with balsamic vinegar and add the Kalamata olives. Add some salt and pepper and strain. Squids and shrimps: Cut the squids and shrimps lengthwise in two. Slash lightly the squid flesh. Put into a pan and cook over high heat for a maximum of 2 mins. Fry the shrimps into a pan over high heat for 2 mins. How to serve: Place the warm aubergines in the plates, apply chopped tomatoes on one side and add some onion confit and a slice of Colonnata lard. Bake in the oven at 150°C for 2 mins. Marinate the artichokes, the celery and the other side ingredients with olive oil, salt and Espelette pepper. Arrange the ingredients on the aubergine slice. Finish by drizzling a few basil coulis drops on the plate. n

Ambrosia #7  
Ambrosia #7