Zucchini Bruschetta with Ginger, Tomatoes and Cilantro

1. 1

   Heat the griddle pan till smoking hot.

2. 2

   Mix half of the garlic with 4 tablespoons olive oil, some salt and pepper and grind it a little in a mortar to get more flavor out of the garlic.

3. 3

   Slice the zucchini by turning slightly diagonally, brush generously with the garlic oil and cook on the griddle on each side for about 30 seconds to 1 minute.

4. 4

   Remove and place on the paper towel.

5. 5

   For the tomato sauce, start by peeling the tomatoes: use a knife to make a very shallow X on the bottom of the tomato and dip them for no more than 60 seconds into salted boiling water.

6. 6

   Then quickly fish them out and place in ice cold water to prevent further cooking.

7. 7

   Next peel them, scrape the seeds out and chop them very finely.

8. 8

   Heat the remaining olive oil in a pan, add the chopped shallots, ginger and the remaining garlic and gently cook for about 5 minutes.

9. 9

   Stir in a pinch of sugar followed by chopped tomatoes; season with salt and pepper to taste.

10. 10

    Cook the tomatoes for no more than 24 minutes (keep tasting all the time), then take off the heat and stir in 3/4 of the chopped coriander.

11. 11

    Taste to check whether the seasoning is right, then spoon the sauce on the zucchini slices.

12. 12

    Sprinkle with the remaining coriander and youre ready to serve.

13. 13

    These can be prepared a few hours in advance.

* Per serving · 4 servings · Values may vary.