Marinated Green Tomatoes
Thinly sliced green tomatoes marinated in a herby emulsion.
Remove the stems from <quantity>1<unit>bunch</unit></quantity> of parsley and reserve the leaves
Wrap <quantity>1</quantity> 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 <quantity>1<unit>bunch</unit></quantity> of mint leaves and add them to a container
Add <quantity>½<unit>bunch</unit></quantity> of coriander
Add <quantity>¼<unit>cup</unit></quantity> of parsley leaves
Add the garlic cloves to the container
Cut <quantity>1</quantity> rangpur lime in half. Squeeze the juice through a sieve
Add salt to taste
Blend the mixture. Slowly add <quantity>¾<unit>cup</unit></quantity> of extra virgin oil while blending
Add <quantity>1<unit>tbsp</unit></quantity> of dijon mustard
Blend until the mixture is emulsified and smooth. The green sauce is ready
Thinly slice <quantity>4</quantity> green tomatoes on a mandoline
Shingle the slices from each green tomato
Spread <quantity>2<unit>tbsp</unit></quantity> of green sauce on each tomato
Transfer the shingled tomatoes to serving dish
Chop <quantity>4<unit>tbsp</unit></quantity> fresh coriander seeds. Remove larger stems
Chop <quantity>1</quantity> green chili.
Transfer chili and fresh coriander to a bowl
Add <quantity>2<unit>tbsp</unit></quantity> 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!
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