Recipe: Scallop Tartare on Eggplant Gazpacho Bed

1 Preheat your oven to 390°F (200°C)

2 Cut the Eggplant in half, then make grooves with the tip of a knife without piercing the skin (small dice like for mangoes).
Cut the Garlic cloves into slices (remove the germ) and place them in the grooves. Drizzle olive oil into the grooves.
Turn the Eggplants over, place face down on the dish, cover well with aluminum foil. Then cook for 30 to 45 minutes, check regularly.

3 Meanwhile, cut the onions. Sweat them on low heat with a spoonful of olive oil and sugar to make them confit. Then add them to the dish with the eggplants.

4 Blanch and seed the tomatoes.

5 Remove the eggplants from the oven, scoop out the flesh with a spoon.

6 Gather all your ingredients in the blender bowl: eggplant flesh, onion, tomato, fresh herbs, vinegar, half lemon juice, garlic, salt and ground pepper. Blend for approximately 2 minutes until you obtain a homogeneous mixture.
Taste

7 Reserve in the refrigerator, covered.

8 Prepare the Scallop tartare, marinate in lemon juice, a few drops of soy sauce, olive oil, Salt and Pepper. Minimum 30 minutes.