Servings: 4Prep time: 15 minutesTotal time: 30 minutes Components 1 prosperosa eggplant2 Japanese eggplant, 1 thinly sliced into rounds, one peeled and roughly chopped6 tablespoons olive oilkosher salt and freshly floor black pepper, to taste3 tablespoons contemporary lemon juice3 solar gold tomatoes6 floor cherriesbronze fennel, for garnishedible flowers, for garnish Instructions 1. Carry a small saucepan of water to a boil. Add the roughly chopped eggplant and cook dinner till comfortable, 1 minute. Utilizing a slotted spoon, switch the eggplant to a blender together with the bottom cherries, tomatoes, olive oil, lemon juice, and ¼ cup water. Mix till clean and season with salt and pepper. Set the dressing apart. 2. Place the sliced eggplant into the water and cook dinner till simply tender, 1 minute. Utilizing a slotted spoon, switch to a plate and season with salt. 3. In the meantime, place the TK eggplant straight over the flame of a fuel burner and cook dinner, turning often, till charred and comfortable in some locations, however more durable in others, about 5 to six minutes. Switch to a reducing board and butterfly the eggplant, opening it up like a e-book. Season throughout with salt and pepper. Drizzle with the sauce and garnish with the sliced eggplant, bronze fennel, and the flowers. Get recipes like this and extra within the Munchies Recipes publication. Enroll right here .