1.5 kg organic tomatoes

For the tomato spread

1 complete garlic
10 ml olive oil
0.01 lbs/5 grs moscovado
sugar
1tsp chopped red pepper
0.02lbs/10 grs oregano

For the breaded eggplants
and provolone

1.3lbs/600 grs provolone
0.88lbs/400 grs eggplants
10 ml olive oil
0.001lbs/0.5 grs salt

For the egg mixture

3 eggs
0.002lbs/1 gr sea salt flakes

For the batter

0.44lbs/200 grs potato flakes
0.44lbs/200 grs cornstarch

For the green mix

mesclun of green leaves

For the citric vinaigrette

0.01lbs/5 grs wasabi powder
1 lime
0.02lbs/10 grs honey
0.02lbs/10 ml olive oil

1- Chop one garlic and mix with fresh oregano,
moscovado sugar, sea salt, 1 tsp chopped red
pepper and olive oil.
2- Cut tomatoes halfwise, and preheat
interchangeable griddle on low heat. Add olive oil,
the tomatoes, and season with garlic and oregano
mix.
3- For smoking the tomatoes, take a piece of wood
and put it under the grill for about 45 minutes on low
heat.
4- Grill eggplants on the secondary griddle until
burning the skin, for about 15 minutes on each side.
5- Once ready, peel the egplants and deep in beaten
egg, cornstarch, egg again, and potato flakes.
8- Cut the provolone cheese in 3 centimetres slices,
and then in 4 regular triangle pieces.
Repeat the same process: deep in beaten egg,
cornstarch, egg again, and potato flakes.
9- Pre heat the griddle for about 10 minutes on
medium heat, add olive oil, and grill eggplants and
provolone until brown, for about 10 minutes, each
side on medium heat.
10- For the wasabi and citric vinaigrette: mix a pinch
of wasabi powder, the juice of half a lime, 3 teaspoon
olive oil, 1 teaspoon honey. Finally, emulsion it.
11 - For the plating: take a handful of green leaves,
2 smoked tomatoes, one breaded eggplant cut in
half, and one provolone slice cut in half. Finish with
wasabi vinaigrette and enjoy!