Steamed figs and baba ghanoush

(For 4 portions)

• 4 Gangnam Tops
• ½ punnet Vene Cress
• 4 Shiso Leaves Purple
• 6 figs
• 16 balls of Charentais melon
• 8 cooked silverskin onions
• 4 small green pickeled jalapeños
• 120gr baba ghanoush
• olive oil

Baba ghanoush

• 1 aubergine
• 1 small garlic clove
• 60gr tahini
• juice from 1 medium lemon
• 50ml olive oil

• Steam 4 figs at 100℃ for 5 minutes and slice the rest of them raw.
• Cut the silverskins onions into quarter and burn them with a blow torch to give them a smoky flavour.
• Fry the Shiso Leaves Purple one by one in a medium hot oil (not too hot!).
• Dress the plate with the steamed fig in the middle, a few slices of fresh figs around it.
• Then add the Baba Ghanoush, silverskin onions, melon balls, the fried leaves of the Shiso Purple Leaves.
• Finish with the jalapeño, Vene Cress, Gangnam Tops and a drizzle of olive oil.
• Serve.

Baba ghanoush:

• Roast the aubergine in the oven (or chargrill  on flame) until skin has blackened.
• Peel and squeeze the water out then blend with the garlic clove, tahini, and lemon juice.
• Slowly drizzle in the olive oil to finish it off.

Recipe: Franck Pontais