Lukewarm Melanzani Salad with Paprika-Cucumber Sauce

For lukewarm melanzani salad with paprika-cucumber sauce, slice the melanzani from the thick end to the flower base so that the fruit stays together at the flower base. Turn the fruit 90 degrees and cut the slices into long, thick strips, but held together by the flower base like a bundle.

Blanch the melanzani bundles in boiling hot salted water for 10 minutes. Pat dry on a dish rack. Squeeze the lemon, plunge the peppers and tomatoes in hot water and remove the skin.

Cut the fruits in half and remove the seeds. Remove the skin from the cucumber and cut into pieces. Cut the chives into small pieces. Make a marinade with 2 tablespoons of olive oil, juice of one lemon, 1 bunch of finely chopped chives and freshly ground pepper and soak the melanzani bundles in it for 2 hours.

Blend cucumbers, tomatoes, peppers, 2 tablespoons olive oil, agave syrup and parsley in a hand blender and season with cayenne bell pepper, salt and freshly ground pepper. Finish with chives.

Arrange the lukewarm melanzani salad with paprika-cucumber sauce on plates and bring to the table.

Preparation Tip:

Always use fresh chives whenever possible!

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