Marinated Green Tomatoes

Remove the stems from 1 bunch of parsley and reserve the leaves

Wrap 1 garlic head in aluminum foil and roast it for 30m until tender

Remove the garlic from the oven and unwrap it

Trim the bottom of the roasted garlic head and squeeze out cloves

Pick 1 bunch of mint leaves and add them to a container

Add ½ bunch of coriander

Add ¼ cup of parsley leaves

Add the garlic cloves to the container

Cut 1 rangpur lime in half. Squeeze the juice through a sieve

Add salt to taste

Blend the mixture. Slowly add ¾ cup of extra virgin oil while blending

Add 1 tbsp of dijon mustard

Blend until the mixture is emulsified and smooth. The green sauce is ready

Thinly slice 4 green tomatoes on a mandoline

Shingle the slices from each green tomato

Spread 2 tbsp of green sauce on each tomato

Transfer the shingled tomatoes to serving dish

Chop 4 tbsp fresh coriander seeds. Remove larger stems

Chop 1 green chili.

Transfer chili and fresh coriander to a bowl

Add 2 tbsp of olive oil

Add salt to taste

Mix to combine

Garnish each green tomato with 1 tbsp of the chopped green chili and coriander seed mix. The marinated green tomatoes are ready

Try it with your favorite roasted meat!