"Légumes d'été Poilés au Cumin" - Summer Vegetables with Cumin
INGREDIENTS: (For 6-8 persons)
3 zucchini sliced thinly lengthwise
1 large or 2-3 small eggplant sliced thinly lengthwise
3 tomatoes sliced thinly across in full rounds
1 tablespoon olive oil
Sea salt to sprinkle on top
1 teaspoon of cumin
2 tablespoons of pureed garlic with lemon juice*
1 teaspoon dijon mustard
Heat a large frying pan, or a flat grill. Brush with just the slightest amount of olive oil, and lay on the zucchini. Let brown one side and then flip for the other. Continue with the eggplant and the tomatoes. There is no need to add more olive oil between the batches.
Mix together the puréed garlic and the cumin, with the mustard, forming a thin paste. When all are done, arrange nicely on a large platter, spread a bit of the puréed garlic on them and sprinkle with salt and cumin. Alternatively, you can build them in stacks, layering the paste between each vegetable, and drizzle a bit of mild olive oil over the stack before serving.
*To purée the garlic: take at least 4 large garlic cloves : on a small plate, squeeze the lemon juice, sprinkle the pinch of fine salt, take a sharp pronged fork and place the prongs flat on the plate, take a peeled garlic clove (the larger the easier to handle) and scrape it back and forth on the tips of the prongs. You will produce a fine purée that will be lightly cured by the acid of the lemon juice, ideal for cold sauces and salad dressings.