Raf Tomato Millefeuille, Eggplant Pakoras, and Mozzarella with Basil and Date Pesto
An original and elegant starter with a touch of fusion cuisine. Eggplant pakoras (eggplant slices coated in chickpea flour and spices) are layered with slices of tomato and mozzarella. For seasoning, a pesto made with basil, peanuts, and dates. The natural sweetness of dates balances the acidity of the tomatoes. The result is a harmonious combination of fragrant tomato, crispy eggplant, and creamy mozzarella.
Ingredients (for two to three starters)
- 2 Raf tomatoes (or any flavorful tomato with few seeds)
- 1/2 eggplant
- 1 ball of mozzarella
- 1 bunch of basil
- 1 tablespoon of natural (unsalted, unroasted) peanuts or almonds
- 3 dates
- 1 tablespoon of lime juice
- Olive oil
For the pakora batter
- 50 g chickpea flour
- 1/2 teaspoon ground coriander seeds
- 1/2 teaspoon cumin
- 1 pinch of cinnamon
- 1 clove
- 1 pinch of salt and pepper
- 1 pinch of ground chili
Instructions
- Prepare the pakora batter: Mix the chickpea flour with the spices, then add water until you get a thick pancake-like consistency. Let rest for 15 minutes.
- Prepare the pesto: Blend the peanuts with the basil, dates, lime juice, and a little water. Gradually add olive oil until you get a mayonnaise-like consistency.
- Prepare the pakoras: Cut the eggplant into slices, dip each slice into the chickpea flour batter, and fry them in a non-stick pan with three tablespoons of olive oil. Cook for about 5 minutes on each side until golden brown.
- Oven alternative: Place the eggplant slices on a baking sheet lined with parchment paper and bake for 15 minutes at 200°C (390°F).
- Assemble the millefeuille: Slice the tomatoes and mozzarella. Layer an eggplant slice with a little pesto, a tomato slice, and a mozzarella slice, repeating the process to recreate the shape of a tomato. With two tomatoes, you can make 3 or 4 millefeuilles to keep them from being too tall.
- Baking and serving: Bake the millefeuilles at 200°C (390°F) for about 15 minutes, until the mozzarella melts. Serve warm with a side of arugula salad.