Caxton magazines staffCarla Antoni and her renowned architect husband, Stefan, share their fabulous recipes so you can host a stylish dinner party with ease
INGREDIENTS
- 2 large ripe tomatoes
- Olive oil, for frying and serving
- Salt and freshly ground black pepper
- 1 large aubergine, cut into 4 thick rings
- 2 ripe avocados, halved and peeled
- 10 basil leaves, coarsely chopped
- Juice of ½ lemon
- 12 large prawns, peeled and heads removed
- Sweet chilli sauce, to serve
- Chopped chives, to garnish
METHOD
1. Slice a little piece off the top and the bottom of each tomato then cut them in half horizontally. Fry the tomato slices in olive oil until browned; they must be cooked through but not mushy. Season them with salt and pepper.
2. If the aubergines are not completely ripe, salt and steep the rings in cold water for 15 minutes to draw out any bitterness. Fry the aubergine rings in olive oil. Drain them on absorbent paper towel and season with salt and pepper.
3. Cut the avocados into large cubes. Place them in a mixing bowl with the basil, lemon juice, salt and pepper and a splash of olive oil. Mix together gently with your hands. If you use a spoon you’ll squash the avocado. Place the mixture in the refrigerator.
4. Season and fry the prawns in olive oil for about 2 minutes; don’t overcook them; they’re ready when they turn pink.
5. To assemble each tian place a cookie cutter or ring mould in the middle of a plate. Wedge in a slice of tomato, making sure it touches the sides of the mould. Add a layer of the avocado mix then an aubergine slice. Finish off with more avocado. Carefully remove the mould and place 3 prawns on top.
6. To serve: drizzle a little sweet chilli sauce around the tian and a little olive oil on top then garnish with the chives.
COOK’S TIP: Try to buy tomatoes and aubergines that are a similar size. If you don’t have the right size mould, cut your own from a cool drink or water bottle.
This recipe serves 4 people
