Technical Stages :

• Soak the prunes in hot water to make them swell.
• Cook the eggplants whole and unpeeled in boiling water, or steam them. When cooked (stick a knife in it to make sure), let them cool. Cut them in thick slices.
• Heat up 2 tablespoons of oil in a pan, and sauté the eggplant slices. Drain on paper towels. Remove the skin and crush the meat. Transfer it to a large bowl.
• Peel, seed and crush the tomatoes. Add them to the eggplants.
• Chop the prunes and add them. Take the basil leaves, keep 4 of them and chop the rest before transfering it to the salad bowl.
• Mix all ingredients with salt and pepper. Add the cumin, lemon juice and remaining olive oil. Season if needed.
• Shape the eggplant tartare on each plate. Decorate with chervil sprigs and basil leaves.
• SLIM TIPS:
• Rich in fibers with prunes and eggplants.