Ice Cold Vegetable Fritters
Ingredients
- For the tomato ragout
- 8 Tomatoes
- 1 Tbsp olive oil
- 1 onion
- 1 garlic clove
- salt
- peppers
- Dried basil
- For the garnish
- ½ Eggplant
- 1 Tbsp Pastry flour
- Frying oil
- green Basil
Preparation steps
Rinse, dry and cut eggplants into thin slices. Fry eggplant in plenty of olive oil and season with salt and pepper. Blanch tomatoes for a few seconds, rinse, peel, quarter and cut into cubes. Halve and finely dice onion and garlic. Sauté the onion with the garlic in a little olive oil, diced tomatoes, and allow to simmer a bit. Season the tomato ragout with salt, pepper and basil.
Place a layer of eggplant in the springform pan, possibly cut the eggplant so that they lie flat in the shape. Add a second layer of tomato ragout, then keep alternating layers. Use the eggplant as the last layer. Cover the cake for at least 6 hours and refrigerate. Or, place in the freezer overnight. Take out about 1 hour before serving out of the freezer and let thaw. For the eggplant chips, cut the eggplant into very thin strips, turn in some flour and fry until golden in the fryer. Cut the cake into pieces and garnish with eggplant chips and bush basil.
