Fresh fennel salad, with eggplant hummus and citrus sauce

For 4 people

• 2 eggplants
• 1 tbsp of tahini (sesame purée)
• 1 lemon
• 1 tbsp of olive oil
• 1/2 tsp of ground cumin and salt
• 1 fennel
• 1 red onion
• 1 bunch of flat-leaf parsley
• 12 large shrimps
• Black sesame

Sauce

• 3 oranges
• 1 1/2 lime
• 3 tbsp of sesame oil
• 3 tbsp of olive oil

Prepare the eggplant hummus in advance. Prick one of the eggplants with a fork and bake it in hot oven for about half an hour, directly on the oven rack. Let it cool down then open it and draw the flesh. Place it in the mixer bowl. Add the tahini, the olive oil, the lemon juice, the ground cumin and salt, according to your taste. Mix until smooth and creamy. Add a little bit more of lemon juice or olive oil if necessary. Set aside in the fridge.

Also prepare the sauce in advance. Pour the oranges and lime juice in a pan. Bring to a boil over low heat, and let reduce until syrupy. Remove from heat and let cool down. Then mix until smooth with the olive oil and sesame oil, in a large bowl. Set aside.

Cut the second eggplant in 1cm slices and brown them in a frying pan with a little bit of olive oil. Add a little bit of water and cover, to end the cooking process. Drop them on a paper towel and sprinkle with a pinch of fleur de sel. Set aside.

Chop the fennel, red onion and flat-leaf parsley, pour them into the bowl with the sauce and mix everything.

At the last minute, brown rapidly the shrimps in a little bit of olive oil. Sprinkle with black sesame seeds.

Arrange the plates. Drop a tbsp of eggplant hummus at the bottom, and spread into rounded shape. Dispose the fennel salad on it, then the grilled eggplant slices, and finally, the lukewarm shrimps on the top.