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1
To make the candied aubergine, cut 16 thin slices from the aubergine.
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2
Layer the slices in a colander, sprinkling each layer lightly and evenly with sea salt and caster sugar in equal proportions.
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3
Leave to degorge for 15 minutes so that any bitter juices are drawn out, leaving the slices limp.
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4
Pat the slices dry on a clean tea towel.
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5
In a large frying pan add enough olive oil to give a depth of 1 cm.
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6
(1/2-inch).
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7
Heat the oil to approximately 170C (325F) and fry the slices until crisp but not too brown.
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8
Drain on kitchen paper towels and set aside, keeping them warm.
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9
Prepare the mixed salad leaves.
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10
Pick off the leaves of the chervil and incorporate these into the salad, and set aside.
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11
To make the procencal sauce, chop the skinned tomato into fine dice and mix with the olives, basil, tarragon, lemon juice and seasoning.
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12
Transfer to a small saucepan and heat until just warm but not hot.
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13
Toss the langoustines in the lobster coral.
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14
Heat the oil until hot and fry the langoustines for approximately 2 minutes, stirring until lightly cooked and bright pink.
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15
Drain on kitchen paper towels.
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16
Dress the mixed salad leaves with the vinaigrette and arrange in mounds in the centre of each plate.
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17
Spoon the warm provencal sauce around the salad, then place 8 langoustines on each plate, arranging them in a ring on top of the sauce.
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18
Balance a candied aubergine slice on top of each langoustine and serve immediately.
